Baking and stuff, Peachy Buns

Peachy Buns

Oooooh peaches! Beautiful peaches! I bought two packs, And the very next day, I wake up to see them turning to mush before my very eyes. I am determined not to throw them out!

I start flicking through my cookery books – peach salsa, chilli and peach jam, peach jam. They all sound delightful but require ingredients I don’t have and am not bothered to go to the shops to buy.

I’ll make buns. I know the flavour I want and work backwards from that. I wonder ‘Will they be too sweet?’ ‘Will they be too wet?’ Will they rise?’ I persevere and they turn out delicious.

I cooked some in paper bun cases and some in a traditional muffin tin. The ones in the paper cases rose beautifully, the ones in the tin not so much. They all tasted the same – yum!

3 soft peaches, peeled, cored and cut into small pieces
4 oz, soft unsalted butter
6 oz caster sugar
2 medium eggs, beaten
8 oz self-raising flour
1 tbsp cinnamon
½ tsp salt
4 tablespoons, almond flakes

1. Preheat the oven to 180 C (Fan)
2. Set out 16 paper bun cases
3. Sift the flour, cinnamon and salt together
4. Cream the butter and sugar together until pale
5. Add in the beaten eggs until combined
6. Add in the peaches and nuts
7. Fold in the flour in three stages
8. Divide into the bun cases
9. Bake for 20 minutes in the middle of the oven
10. Test with a skewer to see if they are cooked through
11. Remove from tin and allow to cool on a wire rack

Baking and stuff

Lime Drizzle Cake

Lemon Drizzle Cake is a firm favourite in this house but I still love to experiment! That led to the arrival of Orange Drizzle Cake* and this week, Lime Drizzle Cake. It was such a nice change and reallyScreenshot_20181212-195830_Chrome was delicious. Most of all, we loved the extra tang of the lime juice.

8 oz, castor sugar
8 oz, unsalted butter
4 eggs, beaten
8 oz, self-raising flour** – sifted
Rind of two limes, finely grated
6 tbsp, lime juice
3 1/2 oz, icing sugar – sifted

1. Pre-heat the oven to 180C (fan)
2. Line a loaf tin with greaseproof paper
3. Cream the sugar and butter until pale
4. Add the beaten egg in 4 stages, combining each time
5. Add in the flour in stages, combining each time
6. Add the finely grated rind and two tablespoons of lime juice
7. Bake for 50-60 minutes in the centre of the oven (loosely cover with tinfoil mid-way through the baking to avoid burning). The cake is baked when a skewer inserted into the centre comes out clean
8. In a saucepan, gently heat the icing sugar with the remaining lime juice until it is syrupy
9. Prod the hot cake with a skewer all over and carefully pour the warm syrup all over
10. Leave to cool in the tin
11. Serve simply with a mug of coffee or with whipped cream and fresh raspberries

*The reciple for the Orange Drizzle Cake can be accessed here:

** I had no self-raising flour so I used 8 ounces of plain flour and added three teaspoons of baking powder. Worked like a dream!