Saturday, April 3, 2010
Bernie's Basic Bun Mixture
My mother Bernie always had a batch of buns at the ready for any callers and rarely did anyone leave her kitchen without a cup of tea to accompany one. In my own kitchen I almost always have a few buns in the press. I made these buns with each group of students I taught in the cookery school and they always turn out perfectly. Buns are completely fool proof to make. I love to decorate the buns with different toppings (which I will post at a later date).
This basic bun recipe is credited to Mam with the use of Flora Light instead of margarine or butter. My mother, like many in my family, suffered from high cholesterol. Similar to myself she preferred real butter on her bread and potatoes. Hence the Flora Light, that was bought out of the best of intentions, was inevidently left sitting unused in the fridge. However she did put it to good use and began to bake with it. These buns always turned out so delicious and light that this became a recipe which was used over and over. Myself and my sister Fiona always use Mam's recipe for buns. Also one of these plain buns contains less than 100 calories which make them a good choice as an alternative to biscuits.
Ingredients (makes 24)
225g (8oz) Flora light
225g (8oz) caster sugar
1 teaspoon vanilla extract
3 free range eggs
280g (10oz) self-raising flour (sieved)
1. Pre-heat the oven to 180°C(fan)/390f/200C/gas mark 6.
2. Place the flora, sugar and vanilla extract into a bowl and cream together until it is a pale yellow colour.
3. Add the eggs, one at a time with a little flour- to prevent the mixture from curdling. Mix well.
4. Add the flour little by little then mix well. Stir in the milk. If it drops off easily in a dollop then it is ready.
5. Take a spoonful of mixture, with a dessert spoon and scrape into the bun case using a teaspoon. Don’t fill the case to the top.
6. Bake in the oven for 20 mins or until golden brown in colour. Cool on a wire tray.