No-prove iced buns


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.

Makes 12

Bake time 20 mins


285ml semi skimmed milk

2 large eggs

340g self raising flour

1/2 tsp salt

55g butter

85g caster sugar

150g sultanas

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




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