Graham Herterich’s Mammy Buns
For as long as I can remember, I've always referred to buns as 'mammy buns'. That what our mammy made and if you went to a friend’s house as a kid and there were buns, you could be assured they were made by their mammy.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
165g (5 1/2oz) butter, very soft
165g (5 1/2oz) caster sugar
165g (5 1/2oz) self-raising flour
3 medium eggs
1 tsp baking powder
1/2 tsp vanilla
To decorate (choose one): jam and desiccated coconut jam and buttercream frosting or whipped cream buttercream frosting and sprinkles
Method
Preheat the oven to 180˚C fan.
Line your cupcake or bun trays with paper cases (12 cupcake cases or 24 smaller bun cases).
Put all the ingredients in a large bowl. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, mix everything together until you have a smooth, well-combined, fluffy batter. This will take a minute or two. Divide the batter between the paper cases.
Bake in the preheated oven for 18-20 minutes for the larger cupcakes or 14-16 minutes for the smaller buns, until golden brown and a skewer inserted into the middle of each cake comes out clean.
Transfer to a wire rack and leave to cool completely, then decorate as desired in one of the following ways:
Spread a little jam across the top of each bun and roll in desiccated coconut.
Cut the top off each bun. Decorate with a little jam and frosting or freshly whipped cream.
Cut the top in half and place back on the bun to look like butterfly wings.
Pipe on some buttercream frosting and decorate with sprinkles.
