SWEET TREATS WITH­OUT THE FUSS Apri­cot buns with lemon ic­ing

Sunday Mirror (Northern Ireland) - - News -

Chil­dren will en­joy these and have fun ic­ing them. They aren’t fancy – just a lovely light sponge, made with a lit­tle dried apri­cot, and driz­zled with a glace lemon ic­ing.

MAKES 12 BUNS PREP TIME: 10 min­utes Cook time: 15-18 min­utes, plus cool­ing

FOR THE SPONGE: 100g (4oz) caster sugar

100g (4oz) bak­ing spread, straight from the fridge

100g (4oz) self-rais­ing flour

1tsp bak­ing pow­der 2 eggs

50g (2oz) ready-to-eat dried apri­cots, roughly chopped

FOR THE IC­ING:

75g (30oz) ic­ing sugar, sifted

1/2 tbsp fresh lemon juice

1. Pre­heat the oven to 180C/160 Fan/Gas 4 and line a 12-hole bun tin with fairy cake cases.

2. Mea­sure the sugar, bak­ing spread, flour and bak­ing pow­der into a large bowl, add the eggs and chopped apri­cots and whisk with an elec­tric hand whisker un­til smooth. 3. Di­vide evenly be­tween the pa­per cases - al­low­ing around 1 heaped ta­ble­spoon per cake - and bake for about 15-18 min­utes, un­til well risen and lightly golden.

4. Leave to cool on a wire rack un­til cold.

5. Mean­while, mix the ic­ing sugar and lemon juice to­gether in a bowl un­til smooth. Once the buns are cold, us­ing a tea­spoon driz­zle the ic­ing over the buns in a ran­dom pat­tern. Ex­tracted from Mary Berry’s Quick Cook­ing by Mary Berry (BBC Books, £22) @ Mary Berry 2019. Photograph­y by Ge­or­gia Glynn-Smith

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