These are mad little sponge cakes that our grannies fed us day after day here in Scotland – they were a real staple of the diet in the 1960s and 1970s. I remember my own granny making these regularly – especially if a friend turned up to visit and she had nothing sweet in the house to serve with tea. Aaahh nostalgia!!!
Wot u need
100g caster sugar
100g self raising flour
2 med eggs
50g dried fruit – sultanas, currants etc (optional)
1 tsp vanilla essence (optional)
Wot u do
Allow the butter to sit out of the fridge for 30 minutes.Cream the butter and sugar together till light and fluffy (use a mixer or the back of a spoon.) Slowly add the eggs making sure you mix well between each one. Slowly fold in the flour (and vanilla essence) till you get a thick creamy batter that forms peaks on a spoon (add mixed fruit now if you wish.) Place small muffin or bun cases in a muffin tin and spoon the mixture into each case about 3/4 way up. Bake at 1800C for 15 mins – middle shelf of oven. Allow to cool and decorate tops with icing sugar (alternatively you could use jam/jelly and sprinkled coconut)
Makes around 12 buns.
Top tip: Serve in the afternoon or early evening with a strong cup of tea – there’s nothing to beat it! You can also mess around with these buns for various times of the years – add mini choc eggs for Easter or colour the icing sugar with orange colouring for Halloween!
Store in a sealed tin or container – easily keep for 36 hrs.
Another mad wee idea: Once cooled, take each fairy bun out of their case and hold by the top of the cake. Take two bowls, one with raspberry or strawberry seedless jam mixed with a little water and one with desiccated coconut. Dip the bell end of each cake in the jam then the coconut and resit in the case top side down – instant snowballs!!!!