About a year ago I bought a marvelous book called Cherry Cake and Ginger Beer by Jane Brocket. I'll admit, I bought it mainly for the nostalgia value and the illustrations of one of my childhood favourites, Milly Molly Mandy. As a child I used to read an old battered copy of Milly Molly Mandy over and over again and wish that I had that lovely kind of country upbringing, and lo and behold I am now a bona fide bumpkin bringing my own children up in the glorious countryside. Of course in the chest of drawers upstairs is a brand new set of Milly Molly Mandy books just waiting for my children to devour one day. I am of course going to be severely disappointed aren't I? They're not really going to share my love for her, neither I fear my love of Enid Blyton and Beatrix Potter but nonetheless, they shall have it inflicted on them whether they like it or not!
Anyhow, back to the matter in hand. I decided that as I had never used this book before now was the time to pop it's cherry and marmalade buns just sounded so deliciously nostalgic I couldn't resist (even though I am not a big fan of marmalade - the orange stuff anyhow, Rose's Lime Marmalade is in fact AMAZING).
Incredibly simple to make - a standard cake really, these came out really well. I have visions of packing these in little picnics for my kids, in wicker baskets with gingham tablecloths and a bottle of homemade lemonade. Nope, it's absolutely never going to happen, who am I kidding.
175g soft brown sugar
Grated zest of one orange
Juice of 1/2 orange
2 rounded tbsps of thin cut marmalade
175g self raising flour
For the icing;
200g icing sugar
Juice of 1 orange
Preheat the oven to 180c/gas mark 4. Place 12 paper cases in a bun tray.
In a mixing bowl beat the sugar and butter together until light fluffy, then add the eggs one by one until fully incorporated into the mixture.
Add the zest, juice and marmalade and mix thoroughly.
Add the flour and fold in gently.
Divide the mixture between the 12 cases and bake in the oven for approximately 20mins. When cooked transfer to a wire tray to cool.
To ice, wait until the buns are completely cool. Sift the icing sugar into a bowl and add half the orange juice and mix. Add as much juice as it takes to make the icing thick and glossy and spread over the buns.
The author of the book calls these "Paddington Bear's Favourite Marmalade Buns" and as she points out, the icing is rather sticky so they make far less mess in a suitcase without the icing, and taste just as delicious. In fact warm out of the oven without icing might be my favourite way of eating these!
love & kisses
Mrs M x