Pumpkin and lavender buns

Recipe by:

Michelle Darmody

Enjoy these hearty pumpkin buns with orange zest and hint of lavender for a unique, tempting aroma

Pumpkin and lavender buns

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 170°C and line a 12-hole bun tin with papers.

  2. Allow the lavender flowers to soak in the milk and set aside while you make the batter for the buns.

  3. Sieve the bread soda into the flour and stir it well.

  4. In a large bowl mix the oil, eggs, pumpkin, zest and sugar until completely combined. Stir in the flour until a smooth batter is formed. Stir in the milk and lavender.

  5. Scoop the mixture between the 12 bun cases. Bake for about 20 minutes until a skewer comes out clean. Allow to cool completely on a wire rack.

  6. Mix the orange juice with the icing sugar until smooth but not too runny. You may not need all of the juice. Spoon the icing onto the cold buns and sprinkle with zest and lavender flowers.

Ingredients

  • 2 tbsp milk

  • 2 tsp fresh edible lavender flowers or 1 tsp dried edible lavender flowers

  • 200g self-raising flour

  • 1 tsp bread soda

  • 175ml light rapeseed oil or sunflower oil

  • 3 eggs, lightly beaten

  • 200g grated pumpkin flesh

  • zest of 2 oranges

  • 160g soft brown sugar

  • To decorate:

  • 100g icing sugar

  • juice and zest of 1 small orange

  • 1 tsp lavender flowers

Method

  1. Preheat the oven to 170°C and line a 12-hole bun tin with papers.

  2. Allow the lavender flowers to soak in the milk and set aside while you make the batter for the buns.

  3. Sieve the bread soda into the flour and stir it well.

  4. In a large bowl mix the oil, eggs, pumpkin, zest and sugar until completely combined. Stir in the flour until a smooth batter is formed. Stir in the milk and lavender.

  5. Scoop the mixture between the 12 bun cases. Bake for about 20 minutes until a skewer comes out clean. Allow to cool completely on a wire rack.

  6. Mix the orange juice with the icing sugar until smooth but not too runny. You may not need all of the juice. Spoon the icing onto the cold buns and sprinkle with zest and lavender flowers.