Recipe of the week comes from Pamela Kemp

Pamela provided 2 excellent recipes this week, a Caramel Bun and a lovely Tea Loaf

Caramel Bun Recipe

For the buns

Can use Victoria sponge recipe but I like the recipe below. Keeps fresher if they buns aren’t eaten same day.

Ingredients

• 150g Self raising flour
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 150g caster or granulated sugar
• 115g unsalted melted butter
• 2 teaspoons vanilla extract
• 120g Greek style yogurt
• 1 table spoon nestle caramel condensed milk

Caramel butter icing

• 125g unsalted butter
• 125g icing sugar
• 125g nestle caramel condensed milk

Method

Cake

1. In a mixing bowl combine eggs, sugar, melted butter, vanilla extract, yogurt and caramel condensed milk. Beat until combined.
2. Sieve in the flour, baking powder and baking soda. Beat until combined.
3. Divide into bun cases. I place the buns cases into muffin tins. This keeps the shape better. Bake at Gas mark 4 for 15-20 mins.
4. leave until cool

Buttercream

1. Beat the butter and icing sugar until soft and pale
2. Add in the caramel and beat until mixed
3. Set aside until buns are cool
4. Scoop out small hole out of the buns. Refill the hole with caramel condensed milk. This is ½ teaspoon each approx. Pipe caramel buttercream on top. Can drizzle remaining caramel condensed milk over the top or as the picture decorate with a nestle caramac button
5. ENJOY.

Tea Loaf Recipe 

Ingredients

• 8oz Sultanas
• 4oz raisins
• 4oz currants, I use chopped prunes as I don’t like currants
• 6oz demerara sugar
• 150ml hot tea, stronger the better
• 1 egg beaten
• 8oz Self raising flour

Method

1. Mix the dried fruit & sugar in the hot tea and leave until cold. Preferably overnight
2. Add egg then add flour and mix until combined
3. Place mixture into greased 2lb loaf tin, I place greaseproof paper and the bottom to safe sticking
4. Bake in preheated oven gas 3 for 1 ¼ -1 ½ unit skewer comes out clean
5. Slice when cold and spread with butter
6. ENJOY