I remember eating these at my Gran’s when I was a wee, wee lass. I always just thought they were some kind of sponge – but however many cakes I sampled I could never find the one that was exactly the same. There is something very distinctive about the texture of these little beauties.
Imagine how daft I felt when my Mum pipes up that they were Rice Buns and that the recipe was in my Bero Cookery Book (that I must use at least twice a week BTW).
I have adapted the recipe so that it makes twelve little buns – but only uses one egg (Frugal habits are hard to break )
So instead of today being about any kind of fancy baking, its about me taking a stroll down memory lane. I’m making a batch of these:
and I am going to sit in the sun with my boys, drinking orange squash and remembering my Gran.
- 50g / 2 oz margarine
- 50g / 2 oz caster sugar
- 1 egg
- 2.5 tbsp milk
- 75g / 2.5 oz SR Flour
- 38g / 1.5 oz Rice Flour
- 1/4 tsp vanilla extract
- Glace Cherry halves to decorate
Cream the margarine and the butter until pale and fluffy.
Beat the egg with the milk. Add the vanilla essence.
Sift the flour and Ground rice together.
Mix the egg and flour mixtures alternately into the margarine mix until everything is well incorporated.
Share the mixture out between 12 paper case and place a piece of glace cherry on the top of each.
Bake at 180 for 15 – 20 minutes until firm.
Pack into a basket and take to the park with a selection of children.
So what foods take you back into your childhood?