SWEET TREATS WITHOUT THE FUSS Apricot buns with lemon icing
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