Tue, 13 August 2019
4oz/110g butter (softened)
4oz/110g caster sugar
6oz/250g self raising flour
2 large eggs
Fillings & Toppings:
3 tablespoons raspberry jam
4oz/110g icing sugar
5oz/150g milk chocolate
2 tablespoons coloured sugar strands
Preheat the oven to 180C/350F/Gas Mark 4
Lightly grease a 12 cup shallow bun tray. Alternatively, you can use bun papers instead of greasing if you wish.
In a large mixing bowl cream the butter and sugar in a large mixing bowl until they are light and fluffy. Add in the eggs to the mixture.
lightly sieve the flour into the buttery mixture.
Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.
Divide the mixture between the 12 cups of the bun tin and pop the tray into the oven for approximately 18-20 minutes or until golden brown.
Meanwhile melt the milk chocolate over a saucepan of simmering water and spread some melted chocolate on top of the buns. Scatter with some coloured sugar strands and allow to set.
Mix together the icing sugar with a little boiled water to make a thick water icing and use this to spread on top of the buns either.
Store in an airtight container until required.