Pear & Toffee Buns
This recipe usually starts the day before. Making the toffee is the first step and leaving it to firm up overnight is advised.
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
Ingredients
For the toffee
200g golden caster sugar
200mls cream
63g room temperature butter, cubed
For the buns
250mls milk
2 tsp vanilla extract
2 eggs, lightly beaten
100g butter, melted
290g self-raising flour
1 tsp baking powder
50g porridge oats, and extra for sprinkling
85g golden caster sugar
2 pears, peeled, cored and cut into chunks
50g toffee pieces – about a quarter of the recipe above
Method
Line an 8 x 12-inch tin with baking parchment.
Place the toffee ingredients into a heavy-based saucepan stir and heat gently until combined.
Place a thermometer into the saucepan and bring the liquid to a boil until it reaches 140ºC. Do not stir it for this step and take care to prevent any splashes.
Remove from the heat and rest for 30seconds before pouring into your prepared tin.
You can spread the molten toffee out by rotating the tin over and back so it coats the entire base of the tin.
Allow it to set in a cool, dry place overnight.
Use a sharp, oiled knife to cut the toffee to size.
When ready to make the buns place 12 paper cases into a bun tin.
Preheat your oven to 190ºC/gas mark 5.
Lightly whisk the milk, vanilla, eggs and melted butter and set aside.
Sieve the flour and baking powder into a bowl and stir in the oats and sugar.
Add the milk mixture and combine well.
Stir in the pear and toffee pieces.
Scoop the mixture between the twelve bun cases and sprinkle with a few oats if you wish.
Bake in the centre of your oven for 25 minutes, until risen and golden. You can test after 20 minutes if you feel they are browning too much.
Once cool enough to handle, place the buns onto a wire rack to cool.
