High Tea Buns

Don’t you just love the name for these delicious bites? My sister found this old recipe on a scrappy bit of paper, while clearing out a bag of clippings from her long passed away mother in law. These buns are so good! I used a small jar of Coleman’s Bramley Apple sauce x 2. Very smooth, so perfect for these buns.

You will need 2 x 12 hole bun tin trays each hole lined with a paper case. Pre heat your fan oven to 160C. Makes 24 buns. Easily halved.

4 oz butter

4 oz caster sugar

2 large eggs

9 os plain flour

1 level teaspoonful baking powder

1 level teaspoonful cinnamon

3-4 oz currants

2-3 oz glace cherries, quartered

7-8 oz tin apple purée [or ¾lb cooking apples, cooked and puréed]

In a bowl, cream the butter and sugar until light and fluffy. Add the eggs, beating well between each addition. Using a metal spoon, fold in all the dry ingredients. cherries and currants, alternatively with the apple purée. Divide the mixture between the bun cases, filling each case two thirds full.

Bake for about 20-25 min until lightly golden. 

MMMmmmmmm. Real old fashioned High Tea baking. I could not wait for them to cool and tried one when still warm……… I cannot understand why this sort of recipe died out? Just wonderful.

My husband ate 4 right o