Butterscotch & Apricot
4 oz (110g) margarine or butter
4 oz (110g) soft brown sugar
1 dessertspoonful golden syrup
5 oz (150g) plain flour (sieved)
1 teaspoonful baking powder
1 teaspoonful bicarbonate of soda
½ teaspoonful allspice
4 oz (110g) dried apricots finely chopped
Few drops of vanilla extract
A little milk to mix
Spread 12 bun cases in a baking tray. Preheat the oven to 180 C, 350F, Mark 4. Melt the margarine or butter in a pan over a low heat and add the sugar and golden syrup until blended. Mix together the dry ingredients: flour, baking powder, bicarbonate of soda, dried apricots and allspice. Mix together the egg and the milk and add to the other butter/margarine and sugar liquid when slightly cooled. Make a well in the centre of the dry ingredients and add all the liquid. Mix well to a dropping consistency. Fill each bun case with a dessertspoonful of the mixture. Bake in the oven for 20 minutes. Allow to cool on a wire rack.
Filling and topping
3 oz (75g) butter
3 oz (75g) demerara sugar
2 oz (50g) flour (or cornflour)
4 fl oz (100ml) milk
Melt the butter and sugar in a pan (preferably non stick) and stir over a low heat for 5 minutes until the sugar has dissolved. Stir in the flour a little at a time, adding the milk alternately. Stir well, using a (non stick) whisk. Allow to cool slightly. Scoop out the top of each bun and fill the hole with the butterscotch filling. Cut the scooped out top into 2 halves and replace them on top of the filling. Sprinkle butterscotch chips over the top. Finally, dust with icing sugar.
In June 2012, we were celebrating the Queen’s Jubilee at the Doncaster Tourist and Information Centre. Students from the local College made some amazing cakes and these small buns using the famous Doncaster Butterscotch. They raised funds for their chosen charity Teenage Cancer. What an amazing day it was! Try out their amazing recipes!