These deliciously squidgy, thickly iced buns are the perfect sweet treat and ready in 20 minutes! This no-prove recipe is a firm favorite in our house, whilst the kids opt for a million sprinkles on theirs, I simply love a glace cherry…just like the old days.
Bake time 20 mins
285ml semi skimmed milk
2 large eggs
340g self raising flour
1/2 tsp salt
85g caster sugar
12 glace cherrys or sprinkles
For the icing
200g icing sugar
Water to make a thick spoonable consistency..1-2 tsp.
Pre heat oven to 190c, 375*,gas 5
Line 12 muffin tin holes with bun cases
Put milk and eggs in a jug and whisk until combined.
Put flour and salt in a bowl and rub in the butter with your fingers, or use a food processor. Stir in sultanas and sugar.
Mix in the beaten egg and milk muxture to make a batter.
Spoon into bun cases making sure they are 2/3 full.
Bake in a pre heated oven for 15-20 minutes.
Take out once baked and let cool.
Make icing by mixing icing sugar and water. Spoon generously over each bun, smooth over with a small palette knife and top with a glace cherry or sprinkles.
This recipe is taken from the book “bake me a cake as fast as you can” by Miranda Gore Browne