Pumpkin and lavender buns
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 170°C and line a 12-hole bun tin with papers.
Allow the lavender flowers to soak in the milk and set aside while you make the batter for the buns.
Sieve the bread soda into the flour and stir it well.
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.
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.
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
Preheat the oven to 170°C and line a 12-hole bun tin with papers.
Allow the lavender flowers to soak in the milk and set aside while you make the batter for the buns.
Sieve the bread soda into the flour and stir it well.
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.
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.
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.
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