Saffron buns #1
12 buns
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Self raising flour |
| 1 | pinch | Salt |
| 4 | ounces | Butter |
| 2 | ounces | Currants; cleaned |
| 2 | ounces | Castor sugar |
| 2 | fluid ounce | Devonshire cream (clotted) |
| 1 | Egg; beaten | |
| 1 | large | Pinch saffron; infused in |
| 2 | tablespoons | Hot milk; for 30 minutes |
| 1 | Lump sugar; crushed | |
Directions
Set oven to 375F (190C gas Mk 5). Sift flour with the salt. Rub in the butter, then add currants and castor sugar. Make a well in the centre and in this, put the cream (very thick cream might substitute for the real cornish or devon clotted cream), beaten egg and strained saffron flavoured milk. Mix with a fork to a fairly firm consistency.
Put out mixture, a dessertspoonful at a time, on to greased baking sheets. Sprinkle with crushed lump sugar and bake in pre-heated oven for 15 to 20 minutes.
Submitted By IAN HOARE On 05-14-95