These will make use of any slightly soft fruits from the fruit bowl, experiment with fruits such as apricots, rhubarb, gooseberries, plums, nectarines, bananas or blackberries, raspberries or strawberries.
Method
- Put the butter and sugar in a bowl and beat until smooth. Gradually add the eggs beating between each addition.
- Sieve the flour and fold into the mixture with the coconut or ground almonds, orange zest and chopped fruit.
- Preheat the oven to 180C (350F) gas mark 4. Put the sweetie paper cups into a ‘cocktail’ tin. Fill them two-thirds full with the cake mixture. Place a few chopped fruits on the top. Dust with icing sugar and cook for 10-15 minutes.
- Put onto a wire rack to cool.
Serves: Makes 12 Buns.
Prep time: 15 min
Cook time: 15min
To freeze ahead: Complete this recipe up to the end of step 3. Cool, pack, label and freeze for up to 3 months.
To use: Defrost overnight and warm in low oven for a few minutes to freshen up.
Reproduced with the kind permission of WRAP (Love Food Hate Waste). www.lovefoodhatewaste.com