Every 2nd week, the lovely Sarah at Black Cats Originals hosts a high tea themed linky party. I’ve never taken part in a linky party before so I’m very excited about this and also about the fact that it is high tea themed as I LOVE baking.
I’m coeliac but I’ve never let that stop me try a recipe and I tend not to use any special gluten free recipes – I just use a normal recipe and add in a bit of extra milk or eggs or whatever I think it needs. My mum is very much a ‘slapdash’ baker – she opens a recipe book and then doesn’t really follow the instructions but the cakes are always wonderful. Well apart from that once where the over went wonky and she burnt 4 Christmas cakes (sorry mum). Anyhoo, I pretty much follow that principle and it works for me too.
A few years ago there was a recipe in the Good Food magazine for custard buns which I made a few times and they were always a big hit. One day I didn’t have enough custard powder so I threw in some butterscotch Angel Delight and voila! my amazing custard and butterscotch buns were created. Whenever I turn these out they are devoured.
These are freezable uniced and work well gluten free or using wheat flour. The recipe calls for icing sugar and water for the icing but as you can see from the photo butter cream icing works well too. I tend to put in 50% custard powder and 50% angel delight but play around with it to get it to your tastes.
For the cakes: (makes approx 12)
- 50g Custard Powder
- 50g Butterscotch Angel Delight (or similar)
- 200g Softened Butter
- 2 eggs
- 4 tbsp milk
- 140g Caster Sugar
- 100g self raising flour (I generally use Dove gluten free rice flour
For the icing:
- 150g icing sugar
- hundreds and thousands
- Heat the oven to 180C/160C fan and place 12 paper cases in a muffin tray
- Beat the custard powder and angel delight with the butter eggs and milk, then stir in the sugar and fold in the sifted flour. Spoon into the cases
- Make for 20 mins. Leave to cool completely
- Mix the icing sugar with about 3 tbsp water to form a thick paste. Pour over cakes and decorate with hundreds and thousands