Now I could inflict a haggis recipe on you, but since I think I did that last year I shall do something sweet and easy instead.
HONEY BUNS – traditional Scottish wee cakes that are much easier on the delicate sensibilities of many non Scots (and some natives) than the good old haggis!
- 3 tablespoons honey (runny stuff)
- 50g/2oz sugar
- 50g/2oz butter
- 115g/4oz plain (allpurpose) flour
- ½ teaspoon Bicarbonate Of Soda
- 25g/1oz chopped walnuts
- 25g/1oz ground almonds
- Grated zest of ½ orange
- 1 egg beaten
- 230g/8oz icing sugar
- 2-3 tablespoons cream cheese
- 6 walnut halves to decorate
- Preheat oven to 180C/350F/Gas 4
- Place cupcake liners in 6 hole muffin tin
- In a small pan gently heat the sugar, honey and butter until all the sugar has completely dissolved. Let this cool for 5 minutes.
- Sift the flour and bicarbonate of soda into a large bowl and add chopped walnuts, ground almonds and the orange zest.
- Stir the beaten egg into the cooled sugar mixture and slowly pour this into the dry ingredients and stir to combine.
- Spoon into the muffin cases until each is about ⅔rds full.
- Bake for approximately 15 minutes or until puffy and golden brown in colour.
- Remove from oven and let them sit in the tin for 5 minutes before tipping on to a wire rack to cool completely.
- To make the topping sift the icing sugar into a bowl and stir in the cream cheese one tablespoon at a time. It is up to you how much you use, just depends how you like your frosting.
- Spoon on top of the honeybuns and top with a walnut half.
Whatever you are up to this evening. Whether you are wearing tartan, toasting the bard of Scotland, downing a whisky, eating haggis or even my Honey Buns, enjoy yourself.
Here’s my favourite quote from Rabbie Burns, it comes from his famous poem Tam O’Shanter;
“But pleasures are like poppies spread; You seize the flower, its bloom is shed. Or like the snow falls in the river, A moment white–then melts forever.”
Happy Birthday Mr Burns.