Joyce Workman from Solihull said:
I use our nearest fruit and veg market where it is possible to buy bargain quantities which I use to make super... More
Fruit Bowl Buns
These will make use of any slightly soft fruits from the fruit bowl, such as apples, pears, apricots, plums etc. I’ve used apples as they are always hanging about in my fruit bowl, but experiment with other fruits such as apricots, rhubarb, gooseberries, plums, nectarines, bananas or blackberries, raspberries or strawberries.
Ingredients show imperial units
Prep time: 15 min
Cook time: 15 min
Makes 12 buns
- 175g soft butter or margarine
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 175g soft brown sugar
- 125g self-raising flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- 50g coconut or ground almond
- 2 grated apples or other fruit (roughly chop if soft fruit)
- Zest of 1 orange
- 2 large eggs , lightly beaten
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their best before date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- Icing sugar to dust
Instructions
- Put the butter and sugar in a bowl and beat until smooth. Gradually add the eggs beating between each addition.
- Sieve the flour and fold into the mixture with the coconut or ground almonds, orange zest and chopped fruit.
- Preheat the oven to 180C (350F) gas mark 4. Put the sweetie paper cups into a ‘cocktail’ tin. Fill them two-thirds full with the cake mixture. Place a few chopped fruits on the top. Dust with icing sugar and cook for 10-15 minutes.
- Put onto a wire rack to cool.
To freeze ahead: Complete this recipe up to the end of step 3. Cool, pack, label and freeze for up to 3 months.
To use: Defrost overnight and warm in low oven for a few minutes to freshen up.
