Cherry and sultana buns are one of my grandson’s favourite cakes. The buns are very more-ish. I usually make a double batch and freeze them in packs of six. The recipe is for 12 buns.
You can also substitute gluten-free flour for the flour in the base. All the other ingredients are gluten free.
Ingredients
Base
- 3 oz plain flour
- 1 oz caster sugar
- 2 oz butter
Filling
- 1 oz sultanas: the original recipe used currants, but I prefer sultanas as they are juicier
- 12 glace cherries quartered
Topping
- 2 oz butter: I use soft butter as it is much easier to work with.
- 2 oz caster sugar
- 1 egg
- 3 oz ground almonds
- a few flaked almonds
Method
Put paper muffin cake cases into a 12 space bun tray. Set the oven to 180 c
Put the flour in a bowl with the sugar and work in the butter as though you were making a crumble. When the mixture starts to stick together, sprinkle it into the cake cases and press down into an even layer.
Scatter the sultanas and cherry pieces on top.
For the topping, cream the butter and sugar together until light and fluffy. Add the egg and beat well into the mixture. Stir in the ground almonds.
Spoon the mixture over the sultanas and cherries, making sure it covers the fruit and is smooth. I forgot to smooth it one time and there were sultanas poking out at the sides – the buns still tasted OK. Sprinkle a few flaked almonds on the top of each bun.
Bake the buns at 180 for 15 minutes, until just set and golden brown. Cool on a wire rack.
They will keep for a few days in an airtight tin or they can be frozen – if you have any left over.
Enjoy!
Nannie RaRa 