Recipe of the week: Fruit bowl buns
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These will make use of any slightly soft fruits from the fruit bowl, such as apples, pears, apricots, plums etc, plus you can experiment with other fruits such as apricots, rhubarb, gooseberries, plums, nectarines, bananas, blackberries, raspberries or strawberries.
Ingredients
175g soft butter or margarine
175g soft brown sugar
125g self-raising flour
50g coconut or ground almonds
2 grated apples or other fruit (roughly chop if soft fruit)
Zest of 1 orange
2 large eggs, lightly beaten
Icing sugar to dust
Method
Put the butter and sugar in a bowl and beat until smooth. Gradually add the eggs, beating between each addition. Sieve the flour and fold into the mixture with the coconut or ground almonds, orange zest and chopped fruit.
Preheat the oven to 180C (350F) gas mark 4. Put the baking cases into a bun tin. Fill them two-thirds full with the cake mixture. Place a few chopped fruits on the top. Dust with icing sugar and cook for 10-15 minutes.
Put onto a wire rack to cool.
These can be frozen once cooked and cooled. Defrost overnight and warm in low oven for a few minutes to freshen up when needed.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk