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iced fingers

Janet realised she’d get cheaper entry to the Driffield Show if she entered the competitions. She found a recipe on the back of a flour packet, made it, and such is her skill she won first prize in the Cake tent. 

So here we present, with thanks to Janet... 

ingredients:

560g Strong White Flour 
100g Raisins
10g Milk Powder
60g Caster Sugar
5g Salt
50g Butter or Margarine
25g Beaten Egg (Note: this is less than a whole egg!)
275ml Warm Water
6g (1 sachet) Dried Yeast


for the icing you will need

225g Icing Sugar
1 1/2 tbsp Water

Sieve the flour into a bowl and rub in the butter. Form a well in the middle of the mixture and add all the other ingredients into the well. 

On a floured surface knead for 10 minutes. The more you knead at this stage the lighter the buns are. 

Place the dough into a large bowl, cover and leave in a warm place for about an hour to rise, (the dough should double in size). 

Divide the mixture into 16 cigar shapes. Place the shapes onto a greased baking tray, cover and leave for another 30 minutes at room temperature (until the dough has risen again). 

Bake for 10 - 12 minutes at gas mark 7, 220 C, 425 F. Place on a cooling rack.

When the buns have cooled make up the water icing and spread evenly across the top of the buns. 

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