Bonjour, mes amis! My recent absence was due at first to a singing competition and then to the awful, evil flu. I’m better now and ready to blog again -LUCKY YOU, YAY!!
Having literally eaten my body weight six times over in the last two weeks to stay alive, I have now taken up the challenge of losing 7 – 10lbs before Christmas. (I’ve said it on Twitter now, so it has to happen.) This does mean that my baking will take a step back for a while and the cooking will take a step up.
HOWEVER! I made this recipe for one of my trips to Dublin two weeks ago and it is so fast and SO EASY and reminds me of being a little person. My sister used to make a variation of this and we always called them ‘hedgehogs.”
4 oz butter (at room temperature)
4 oz caster sugar
2 eggs, lightly beaten with a dash of milk
1 tsp vanilla extract
6 oz self raising flour
For the top:
150g raspberry jam, heated until runny
100g desiccated coconut
Preheat the oven to 180 Celsius (170 fan)/ 350 Fahrenheit / Gas 4
1: CREAM THE BUTTER AND SUGAR!
2: Add the egg, vanilla and flour a little at a time, mixing as you go until all ingredients have been used.
3: Divide the mixture between 12 prepared lined bun cases.
4: Bake for 12-15 minutes until risen and golden. Remove from oven and allow to cool on a wire rack.
5: Lightly toast the coconut on a baking tray under a grill or in a frying pan until lightly golden.
6: Spread the jam on top of each cake and dip into the toasted coconut until coated.