Spiced Fruit Loaf

Hi. I have a double treat for you today. This absolutely delicious Spiced Fruit Loaf not only tastes amazing, but, the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.

Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf,

Spiced Fruit Loaf www.feastingisfun.com
Spiced Fruit Loaf www.feastingisfun.com

If you have never baked bread before, bake this!!

This Spiced Fruit Loaf is stuffed full of dried fruits. Don’t hide raisin haters! Although there are some dried vine fruits in this loaf (which you can absolutely leave out), there’s also dried cranberries and figs. Soft, golden, dried apricots would be a fantastic addition as well.

Spiced Fruit Loaf full of plump, dried fruits. www.feastingisfun.com
Spiced Fruit Loaf full of plump, dried fruits. www.feastingisfun.com

The bread dough is enriched with egg, milk and butter and spiced with cinnamon and ginger. As if bread baking didn’t smell good enough, this Spiced Fruit Loaf kicks it into another dimension.

My absolute favourite way to enjoy this bread is toasted, for breakfast. Your nose is assaulted with another spice hit as the bread toasts.

Perfect with a cup of good coffee.

Spiced Fruit Loaf toasted for breakfast. www.feastingisfun.com
Spiced Fruit Loaf toasted for breakfast. www.feastingisfun.com

I have been reviewing some baking products from British Bakeware, including their 3lb loaf pan. Having baked a range of breads I wanted to create something that really did the pan justice.

This Spiced Fruit Loaf does!

Spiced Fruit Loaf delicious toasted and buttered. www.feastingisfun.com
Spiced Fruit Loaf delicious toasted and buttered. www.feastingisfun.com

One thick slice of this bread kept me full all morning – and it contains fruit, so it must be good for you. Right???

Everyone in our house was eager to try this tasty breakfast loaf this morning and they were not disappointed. As a mum I’m happier, during these chilly winter months, when they all have a hot breakfast. I honestly do believe it is the most important meal of the day. So why not make it a tasty one??

Recipe: Makes 1 Spiced Fruit Loaf

500g/1lb 2oz Strong White Bread Flour

1 Large Egg – I always use free range

Approx 320ml/ just over 1/2 pint Whole Milk at room temp

1tsp Honey

1 Sachet Fast Action Dried Yeast (7g)

1tsp Salt

75g/3oz Unsalted Butter plus extra for greasing the loaf pan

2tsp Cinnamon

1tsp Ginger

225g/8oz Dried Fruit – I used equal quantities of vine fruits, chopped dried figs and dried cranberries

Method: You will need a 3lb loaf pan.

Crack the egg into a jug. Make up to 340mls/12fl oz with milk. Beat together to break up the egg.

Pour this liquid into the bowl of a bread maker or stand mixer.

Add the honey and yeast.

Next add the flour.

Add the salt to the top of the flour and add the cubed butter.

If using a bread maker start the dough cycle, adding the spices and dried fruit when prompted by the machine, or 5 minutes before the mixing finishes.

If using a stand mixer, attach the dough hook. Mix on medium speed until all the ingredients are combined into a dough. Continue mixing for a further 5 minutes. Stop the mixer and scrape the dough from the hook, back down into the bowl. Add the spices and dried fruit and continue to mix on medium speed for a further 5 minutes. Stop the mixing and scrape all the dough from the hook. Form into a ball, place back into the mixer bowl, cover with a damp cloth and leave in a draught free place until doubled in size – approx 1 hour.

Butter the loaf pan and set aside.

When the bread mixer has finished its dough cycle, restart again and allow the machine to mix (knock back) the dough for 2 minutes.

Once the dough in the stand mixer bowl has doubled in size, remove the cloth and mix, with the dough hook attached, on medium speed for 2 minutes. Again this knocks back the dough.

Turn your knocked back dough out onto a floured surface. It will be very sticky.

Form the dough into a rough log shape and place into the prepared loaf pan.

Cover with a damp cloth and leave in a draught free place until doubled in size – approx 1 hour.

10 minutes before the loaf is ready to be baked preheat the oven to 210C/190C fan.

Spiced Fruit Loaf dough ready for the oven. www.feastingisfun.com
Spiced Fruit Loaf dough ready for the oven. www.feastingisfun.com

Once doubled in size, remove the cloth and bake in the oven for 30 minutes.

The loaf is baked when it has a dark, golden crust and sounds hollow when rapped on the base with your knuckle.

Turn the loaf out of the pan and place on a cooling rack.

Spiced Fruit Loaf inhale as the scent of spices tantalisingly fills the air! www.feastingisfun.com
Spiced Fruit Loaf inhale as the scent of spices tantalisingly fills the air! www.feastingisfun.com

Leave to cool completely.

I know you want to tear into this Spiced Fruit Loaf the moment it comes outta the oven, but you shouldn’t. The butter and fruit in this loaf make it particularly squidgy whilst warm.

Trust me! Once cooled this baby will slice beautifully.

Enjoy as is, smothered in butter, or toasted and buttered.

Do you always eat breakfast?

If you enjoyed baking this Spiced Fruit Loaf then you may also like these recipes:

English Muffins

Chelsea Buns

Happy baking.

Sammie xx

 

 

 

 

 

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Homemade Chelsea Buns

Hi, so it’s mid November and the excitement for Christmas in our house is definitely building. We all love Christmas, even though we still have our daughter’s and my birthday to celebrate in December, before Christmas. These amazing Homemade Chelsea Buns are perfect for baking any time of the year, but especially in the run up to Christmas. The scent of cinnamon and bread, filling the house as these buns bake in the oven.

I love the build up to Christmas. Stir up Sunday when we make our Christmas cake, advent calenders, present shopping, decorations. Spending time with friends and family, getting excited together.

Chelsea Buns easy to make and easier to eat! www.feastingisfun.com
Chelsea Buns easy to make and easier to eat! www.feastingisfun.com

As a family we all love each single thread that pulls together and makes a complete Christmas. The spicy scents, wafting from the kitchen, that evoke memories and shared experiences.

Our children (and their parents!) love these Chelsea Buns with a big mug of steaming coffee, or hot chocolate, for breakfast. Unravelling the light, spiced dough and uncovering juicy, plump, sweet, fruits. Sticky and sweet. Completely irresitable.

Chelsea Buns swirls of cinnamon, fruit and sugar in the fluffiest dough. www.feastingisfun.com
Chelsea Buns swirls of cinnamon, fruit and sugar in the fluffiest dough. www.feastingisfun.com

One of my favourite things to do at the weekend is to sneak downstairs, whilst everyone else is still asleep and make something scrumptious for breakfast.

Well that is exactly what I did a couple of weeks ago. I couldn’t sleep, so I snuck into the kitchen, fuelled by hot cups of tea and baked these Homemade Chelsea Buns.

Ooh, everyone was so happy when they awoke to the scent of home cooking and found a big plate of warm buns, waiting to be devoured, on the table.

Unfortunately, due to the early morning light, the photos weren’t great. Shame eh? So I made these again during the day and they were gone by the following afternoon!! Happily I had snapped some photos, before they were all munched.

Chelsea Buns perfect for sharing. www.feastingisfun.com
Chelsea Buns perfect for sharing. www.feastingisfun.com

I wouldn’t want you to limit making these only over the festive season. They are however, a wonderful warm up to full on Christmas cooking and baking. Here’s how:

Recipe: Makes 12 Homemade Chelsea Buns

450g/1lb Strong Plain White Flour

3tsp Fast Action Dried Yeast

250ml/8fl oz Whole Milk – at room temperature

1 Large Egg – I use free range

50g/2oz Unsalted Butter

1/2tsp Salt

3tsp Caster Sugar

225g/8oz Dried Mixed Fruits – if you are not a fan of vine fruits, dried figs, dates, apricots and cranberries all work extremely well in this recipe.

100g/4oz Soft, Light Brown Sugar

2tsp Cinnamon

Method: You will need a buttered 10″ x 12″ baking tin at least 1.5″ deep.

In the bowl of a bread maker or a stand mixer, with a dough hook attached, add the milk, lightly beaten egg, 1/2tsp caster sugar and yeast.

Add the flour, salt and butter.

Switch the bread maker cycle to dough and press start.

With a stand mixer, lower the dough hook and mix on medium speed until all the ingredients are combined. Continue mixing for a further 5 minutes. Turn the mixer off. Place all the dough into the bowl, cover with a clean cloth and leave until doubled in size – approx. 1 hour.

Whilst the dough is proving mix the dried fruit, sugar and cinnamon together in a bowl. Set to one side.

Mix the dried fruit, sugar and cinnamon together.
Mix the dried fruit, sugar and cinnamon together.

When the bread maker has completed its dough cycle, restart for 2 minutes, to mix and knock back the dough.

With the stand mixer, once the dough has doubled in size, remove the cloth and mix with the dough hook attached for 2 minutes, again to knock back the dough.

Turn the dough out onto a floured surface.
Turn the dough out onto a floured surface.
Roll the dough out into a rectangle.
Roll the dough out into a rectangle.

The rectangle should be 12″ x 9″ ( 30cm x 22.5cm)

Sprinkle over the fruit/sugar mixture.
Sprinkle over the fruit/sugar mixture.
Roll up the dough as tightly as possible.
Roll up the dough as tightly as possible.
Ensure the dough seam is underneath.
Ensure the dough seam is underneath.
Slice the rolled dough into 12 even portions.
Slice the rolled dough into 12 even portions.
Pack the Chelsea Buns into a buttered pan.
Pack the Chelsea Buns into a buttered pan.

Cover with a clean cloth, leave in a draught free place until doubled in size – approx. 30 minutes.

Preheat the oven to 190C/175C fan, 10 minutes before the buns are ready.

Chubby, puffed up Chelsea Buns. Ready for the oven.
Chubby, puffed up Homemade Chelsea Buns. Ready for the oven.

Place the tin in the middle of the oven and bake for 25-30 minutes. The buns are cooked when they are golden and well risen.

Chelsea Buns fresh out of the oven. Breath in the delicious smell!
Chelsea Buns fresh out of the oven. Breath in the delicious smell!

Use a pallet knife to loosen the buns from the side of the tin.

Have a cooling rack handy. Place a baking sheet over the buns and invert. Place the cooling rack over the base of the buns on the baking sheet and invert again.

Ta dah – beautifully baked Homemade Chelsea Buns. Sprinkle over the rest of the caster sugar.

Chelsea Buns remove from the tin and place on a cooling rack.
Chelsea Buns remove from the tin and place on a cooling rack.

Allow to cool for 15 minutes.

Once the Chelsea Buns have cooled slightly, gently ease them apart.
Once the Chelsea Buns have cooled slightly, gently ease them apart.

Time to delve in and devour a bun. They are absolutely delicious warm. Whether it’s a family breakfast around the table, or after a long afternoon walk, these Homemade Chelsea Buns are perfect at any time!

Chelsea Buns perfect for breakfast www.feastingisfun.com
Chelsea Buns perfect for breakfast www.feastingisfun.com

Do you enjoy the build up to Christmas, or does it seem a daunting, impossible task?

How about baking a batch of these buns, sitting down with a pad, pen and cuppa and making a list of all that needs to be done. Don’t forget to delegate.

I learned the hard way, not delegating and ended up completely stressed out and unwell last Christmas. This year things are going to be very different. I’ve also found that family and friends enjoy helping out with the build up and on the main day itself.

If you enjoyed baking these Homemade Chelsea Buns, you may also like:

Knotted Poppyseed Rolls

FF Knotted Poppyseed Rolls
Knotted Poppyseed Rolls www.feastingisfun.com

English Muffins

FF English Muffins
English Muffins homemade and completely scrumptious www.feastingisfun.com

Sammie x

 

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English Muffins

Hello, I have one of my greatest accomplishments to share with you today, homemade English Muffins.

English Muffins homemade and completely scrumptious www.feastingisfun.com
English Muffins homemade and completely scrumptious www.feastingisfun.com

I am not really sure why I have hesitated so long before making these, all I can say is that I wish I hadn’t. My homemade English Muffins are a world away from their shop bought counterparts.

Whilst I have eaten plenty of supermarket muffins in the past, I have always found them a bit heavy and dense and although they’ve been eaten and enjoyed I honestly couldn’t go back now, homemade is the way to go!

English Muffins so deliciously light www.feastingisfun.com
English Muffins so deliciously light www.feastingisfun.com

They say that Breakfast is THE most important meal of the day, a couple of these English Muffins will certainly keep you going until lunchtime.

Although we very rarely have tea as a meal anymore, these would be absolutely perfect. A big plate piled high with warm, homemade English Muffins, butter, pots of jam, sliced bananas and a large glass of milk. A scene straight out of an Enid Blyton book!

English Muffins absolutely worth making at home - utterly delicious www.feastingisfun.com
English Muffins absolutely worth making at home – utterly delicious www.feastingisfun.com

I honestly cannot encourage you enough to make these English Muffins. The reward for effort put in is ridiculously good. These don’t require baking either. Just an iron skillet/griddle, if you own one, otherwise a heavy based frying pan will be fine.

A couple of tips:

The dough is quite sticky, but not unmanageable, as long as you dust your working surface well, with flour and polenta (cornmeal) and keep the dough moving whilst rolling out.

No fat needs to be added to the griddle. Just follow the method and your English Muffins will be fantastic!

Recipe : Makes 12-14 English Muffins

350g/12oz Plain White Flour – plus extra for dusting

7g/1 sachet Active Dried Yeast

1/2tsp Honey

7g/ 1/4oz Salt

1 Large Egg – I use free range

200ml/7 fl oz Milk – whole or semi skimmed

7g/ 1/4oz Unsalted Butter

2-3 Tbsp Cornmeal/Polenta for dusting

Method :

Using a stand mixer with a dough hook attachment or a bread maker,

Lightly whisk the egg into the milk. Pour into the bowl of your chosen machine.

Add the yeast and honey. Mix using clean fingers.

Then add the flour on top of the liquid.

Add the salt and butter.

If using a bread maker set the machine to dough cycle. Press start.

If using a stand mixer, mix on a low speed until all the ingredients have combined, then continue mixing for 5 minutes on a medium speed. Stop the machine, remove any dough from the dough hook and place back into the bowl. Cover the bowl with a clean, damp cloth and leave until the dough has doubled in size – approx. 1 hour.

When the dough cycle has finished, re-start your bread maker on the dough cycle and allow to mix for 2 minutes.

With a stand mixer, remove the cloth, mix with the dough hook for 2 minutes.

Whilst the dough is proving dust 2 baking sheets with a 50/50 mix of flour and cornmeal (polenta is the same thing!).

Prepare the baking sheets by sprinkling with flour and polenta.
Prepare the baking sheets by sprinkling with flour and polenta.

Prepare the work top by dusting with the same flour/cornmeal mixture. Keep some to the side to use whilst working/rolling the dough.

Place the dough onto the prepared worktop
Place the dough onto the prepared worktop.
Roll out the dough, moving it regularly so it doesn't stick, until it is about 1/2 inch thick.
Roll out the dough, moving it regularly so it doesn’t stick, until it is about 1/2 inch thick.

I used a 2.5″ cutter for my English Muffins.

Place the cutout discs onto the prepared baking sheets.
Place the cutout discs onto the prepared baking sheets.

You can bring together the remnants of dough, left from cutting out the discs, knead back together and re-roll.

Cover the baking sheets with a dry tea towel and leave the dough to rise, until doubled in size.

After 30-45 minutes proving the dough will have risen and have rounded edges.
After 30-45 minutes proving the dough will have risen and have rounded edges.

Preheat your griddle/heavy based pan on the hob, over a medium heat.

Place the discs onto a preheated skillet/griddle.
Place the discs onto a preheated skillet/griddle.
English Muffins cook for 5 minutes and then flip over.
English Muffins cook for 5 minutes and then flip over.

You will actually see the English Muffins rise in the pan, before your very eyes. Our children were captivated! I used a palette knife to flip the muffins over.

They are cooked when they are well risen and set (you can pick one up and the sides hold their shape), both top and bottom should be golden brown and they will sound hollow when rapped with you knuckle.

Remove from the griddle.

Place the cooked English Muffins on a cooling rack. www.feastingisfun.com
Place the cooked English Muffins on a cooling rack. www.feastingisfun.com

These first 4 English Muffins were cooled for 5 minutes and then eaten straight away. Unbelieveably good.

Cook the rest of the muffins in the same way.

English Muffins a homemade delight www.feastingisfun.com
English Muffins a homemade delight www.feastingisfun.com

The joys of being a food blogger, these muffins lasted 5 minutes whilst I photographed them and then they were snaffled away to be eaten!!

If you have never baked bread or cooked with yeast before, these English Muffins are the perfect starting point. No worrying if it is too early to open the oven door and take a peek, the cooking happens right before your very eyes. And if you are unsure if they are cooked through, remove one, cut through with a bread knife and check. What could be easier and more tasty?

English Muffins delicious as they are or toasted with jam! www.feastingisfun.com
English Muffins delicious as they are or toasted with jam! www.feastingisfun.com

I can guarantee massive smiles all round when you serve up a big plate of warm, delicious, English Muffins.

These muffins will keep for a couple of days in a bread bin and are delicious, split and toasted. They can also be placed in a freezer bag, once absolutely cold and kept in the freezer for a month.

The gorgeous board that I’ve displayed the English Muffins on is from House of Frazer, that I picked up in the sale!

Have you put off making something, presuming it will be really hard, only to be surprised when you’ve taken the plunge and made it??

If you enjoyed making these English Muffins and want to try another easy bread recipe, how about my

Knotted Poppyseed Rolls

Crusty White Bread

Please let me know if you make these, I love hearing from you?

Sammie x

 

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Sticky Pecan Sultana Buns

Hi there, how are you today?  These Sticky Pecan Sultana Buns are so easy to make and are perfect for weekend breakfast with a large mug of Coffee!  They truly define the meaning of Lazy Weekend Breakfast Feasting.

Sticky Pecan Sultana Buns www.feastingisfun.com
Sticky Pecan Sultana Buns www.feastingisfun.com

Obviously, you don’t have to restrict eating these at breakfast time or just at the weekend – although, as scrummy as they are, I wouldn’t recommend having them everyday! These Sticky Pecan Sultana Buns are treats, in fact I had them for my birthday brekkie last year (& that was mid week!).

This recipe was inspired by Ina Garten, the Barefoot Contessa herself.  After following her recipe a few times I fiddled with it a bit.  The buns were scrummy, but I wanted Pecan nuts inside my buns and preferred the use of Sultanas.  I also changed the ratio of ingredients, as I changed from American cup measures to Metric weight.  I was extremely pleased with the results, I hope you will be to and this easy recipe will inspire you to have a go at making these buns!

Pecan Sultana Sticky Buns www.feastingisfun.com
Pecan Sultana Sticky Buns www.feastingisfun.com

Firstly, I should say that these Sticky Sultana Pecan Buns are made upside down!  That is, they are very similar, in method, to an upside down cake – meaning that you place a brown sugar/butter mixture along with Pecan nuts into the bottom of a deep muffin/cupcake tin, place the buns in top and then when cooked turn the buns out so the bottom of the bun becomes the top!

Don’t worry!  It’s not as confusing as it sounds and I am ALWAYS amazed that the buns turn out perfectly, they never stick and always look so impressive for such little effort.  In fact it really is a Ta Dah moment (I imagine a drumroll in my head!) that never ceases to amaze me and I always end up with a huge smile on my face!

Just a quick note : A proper deep muffin/cupcake tin must be used for this recipe.  A bun/fairy cake tin is too shallow, not only will it be too small for your buns, but you’ll also end up with butter dripping all over your oven.  I also place a baking sheet, a little larger than my cupcake tin, on the rack below, just in case any butter bubbles up and drips over – soo much easier to clean than the whole oven!!

Recipe : Makes 12 Sticky Pecan Sultana Buns

For the Topping:

150g/5oz  Butter – unsalted and softened

75g/3oz Light, Soft Brown Sugar

100g/4oz Pecan Nuts – roughly chopped

For the Buns :

450g/1lb Pack Shop Bought All Butter Puff Pastry

1tbsp  Butter – melted

1 1/2tsp  Cinnamon

150g/5oz Light, Soft Brown Sugar

250g/9oz  Sultanas

100g/4oz Pecan Nuts – roughly chopped

Method :

Preheat the oven to 200C (185C fan).

Firstly, for the topping of the buns mix the softened butter and sugar until well combined.

Using a teaspoon (not a teaspoon measure) scoop 1/2 a teaspoon of the butter/sugar mixture and place into the bottom of the muffin tin, repeating 11 more times.

1/2 a teaspoon is just enough!
1/2 a teaspoon is just enough!
Each muffin cup has a dollop of the sugar/butter mixture!
Each muffin cup has a dollop of the sugar/butter mixture!

Next, divide the 100g of Pecan nuts between each of the muffin cups, placing them on top of the sugar/butter mixture.  Remember, although this is going into the bottom of the tin, when turned out this will become the topping of the Sticky Pecan Sultana Buns!

The Pecan nuts become caramelised, golden and sticky during cooking. Yummy!!
The Pecan nuts become caramelised, golden and sticky during cooking. Yummy!!

Now for the Buns :

Lightly dust the worktop with plain, white flour.  Roll out the all butter puff pastry, with a floured rolling pin. You need a square shape that is approx 34 x 34cm.

All butter pastry really is essential as it adds to the flaky, buttery flavour of the buns.
All butter pastry really is essential as it adds to the flaky, buttery flavour of the buns.

Next, trim the top and bottom of the pastry square and brush with the melted butter.  Then sprinkle the sugar evenly over the whole of the square.

Don't worry about the odd few lumps in the sugar, they'll just add to the stickiness of the buns!!
Don’t worry about the odd few lumps in the sugar, they’ll just add to the stickiness of the buns!!

Sprinkle the cinnamon evenly over the sugar layer.

The smell of cinnamon fills the house when these buns are baking.
The smell of cinnamon fills the house when these buns are baking.

Now you can sprinkle firstly the Sultanas and the the chopped Pecan nuts, so they cover the pastry evenly.

Nice and evenly spread, now it's time to get a-rolling!!!
Nice and evenly spread, now it’s time to get a-rolling!!!

Starting at the front edge of the pastry, evenly roll over the edge of the pastry, tucking it under itself ( not too tightly). Then proceed to roll until you have a log shape, with the join underneath.

A nice even roll along the front edge of the pastry.
A nice even roll along the front edge of the pastry.
Keep rolling so the pastry is an even log shape.
Keep rolling so the pastry is an even log shape.
Trim the side edges of the log.
Trim the side edges of the log.

Next, using a sharp knife, mark the middle of the log. Then mark each half of the log in the middle. Now divide each marked section into 3 separate pieces. You should now have 12 buns!

Use a very sharp knife to slice through each section - so you get a nice clean edge to each bun.
Use a very sharp knife to slice through each section – so you get a nice clean edge to each bun.

Carefully place each bun, cut side up, on top of the butter/sugar/Pecan mixture in the muffin tin. Squish a little bit if needed and don’t worry if a little of the filling falls out in transit, you can always pop errant Pecans and Sultanas into any gaps once all the buns are in the muffin tin!

All ready to be popped into the preheated oven.
All ready to be popped into the preheated oven.

Place the tin into a preheated oven and bake for 30 minutes. The Sticky Pecan Sultana Buns are cooked when the pastry is golden and puffed.

Ooh yummy! But be careful, they will come out of oven very hot.
Ooh yummy! But be careful, they will come out of oven very hot.

I just love to watch them bubbling and breath in their cinnamon scent when they first come out of the oven – it’s the little things in life that give me most pleasure!!!!!

Wait a few (3 ish but no longer than 5) minutes, then wearing oven gloves place a baking sheet (that is at least the same size as your muffin tin) over the top of the muffin tin and turn over. I promise the buns will drop out! Remove the muffin tin and stare in amazement at your gorgeous Sticky Pecan Sultana Buns– all 12 of them!! See I told you, they really are easy and they turn out every single time.

Perfectly turned out Sticky Pecan and Sultana Buns.
Perfectly turned out Sticky Pecan and Sultana Buns.

Leave to cool – remember all that bubbling and sizzling was butter and sugar boiling very hot!!

Serve warm with nothing but a hot drink of your choice, sit back, relax and smile!

These Sticky Pecan Sultana Buns are perfect for breakfast, brunch, mid afternoon coffee. I think these are at their most delicious shared with friends & family who unexpectedly pop round! These are best served warm, so pop in a 140C oven whilst the kettle boils and serve with a steaming cup of coffee and a smile!

These scrummy Sticky Pecan Sultana Buns keep well in an airtight container for up to 5 days. They can also be frozen for up to 1 month. When needed, remove from freezer, place on a baking sheet and allow to defrost (this doesn’t take long 1-2 hrs depending on the room temperature), refresh and warm in a 180C oven for 5 minutes and serve.

Sticky Pecan Sultana Buns www.feastingisfun.com
Sticky Pecan Sultana Buns www.feastingisfun.com

I really hope that you give the Sticky Pecan Sultana Buns a try as not only are they easy to make, they are scrumptious and everyone who tries them has a big smile on their face!!!

Sammie x

 

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