Tuesday is undoubtedly the worst of the working days. You’re well over the weekend, not quite at the hump and probably have to do purchase orders. I feel your pain. This Tuesday though was actually okay..I got a good few things ticked off my work list, put out all the fires that came my way and am happy in bed before 9.30pm and finally have time to kick off our Back To Basic theme.
The cupcake has taken over the world. Lets just agree on that. I mean, there are people out there who have had cupcakes at their wedding instead of tiered cakes. No offence, I just have a real love for wedding cakes and feel they are sacred but this proves their popularity. Before we all smothered ourselves with cream cheese frosting though, we enjoyed a pot of tea with a bun. Remember a bun or a queen cake straight from the oven when you were small? So warm and buttery! Who needed fancy butter cream or cream cheese frosting? Small, golden and delicious, a bun was the perfect partner to your tea and something your mum could whip up in half an hour – no wasting time there! I always notice 12 packs of queen cakes on sale in supermarkets and strangely, it comforts me to know that some people still love a good, old fashioned, simple bun!
My favourite sweet treat growing up with a Chocolate Bun from a bakery in our hometown – one which is sadly a abandoned building now! The last weekend I was at home with my parents we were taking about them so I grabbed my old bun tray (probably older than me!) and made these.
Right, you need:
200g self raising flour
200g softened butter
200g caster sugar
2 large eggs
2 tbsp milk
100g dark chocolate
1 small crunchie bar
Grab your bun tin, line it up and preheat your oven to 200 degrees.
Cream the butter and the sugar until really pale and fluffy – your whole bun rests on this so don’t rush.
Beat in each egg and mix well making sure you have an even mixture and follow up with your flour until it is fully blended in.
Add the milk and give a final beat ensuring you have a nice smooth texture.
Spoon into your little cake tins but try not to over fill. Bake in the oven for 15-18 minutes. The buns should be nice and brown when ready. Pop them out of the tin and allow to cool completely on a wire tray.
For the chocolate top, simply get your dark chocolate and gently melt it over some hot water. Cover each bun with a thin layer of chocolate.
If you love a crunchie, smash a small bar up until it’s honeycomb dust and scatter on top of your chocolate while it sets.
This recipe takes no time at all and I promise, will go down a treat! See, sometimes simple things are best.