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| The finished buns |
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| Juno and Finn decorating |
Ingredients
125g caster sugar
125g self-raising flour
125g marg, melted a little (softened)
½ tsp vanilla essence (I used one vial of my Lidl Belbake Butter & Vanilla flavouring)
125g self-raising flour
125g marg, melted a little (softened)
½ tsp vanilla essence (I used one vial of my Lidl Belbake Butter & Vanilla flavouring)
2 eggs, beaten
1 tblsp cow's or soya milk
Topping
1 large bar dark choc, melted
2 tsps of icing sugar, to thicken
green and orange jelly beans
Method
Preheat oven to 200˚C
Line a 12-space bun tin (my mix made 16 buns)
Throw all the ingredients into a bowl, except the milk; beat well with a wooden spoon
Add the milk slowly and beat in gently
Plop the (quite runny) mixture into the bun cases using two spoons
Bake for 18 minutes or so, until golden on top
Cool on a wire rack
Break the choc into squares, put in a large bowl over a small pot of hot water
When the choc melts, add 2 teasponns of icing sugar and mix through
Splodge onto the buns with a spatula, stick on the jelly beans and, voilá, Irish buns!
Line a 12-space bun tin (my mix made 16 buns)
Throw all the ingredients into a bowl, except the milk; beat well with a wooden spoon
Add the milk slowly and beat in gently
Plop the (quite runny) mixture into the bun cases using two spoons
Bake for 18 minutes or so, until golden on top
Cool on a wire rack
Break the choc into squares, put in a large bowl over a small pot of hot water
When the choc melts, add 2 teasponns of icing sugar and mix through
Splodge onto the buns with a spatula, stick on the jelly beans and, voilá, Irish buns!
2 comments:
Yum yum. can't wait to get home. Ahem.. I mean St. Patricks day
Happy St Patrick's Day to you too, love :)
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