Ah Burns Night, the day of haggis, poems and songs of the bonnie bard himself, Robbie Burns who hailed from this fair county of Ayrshire and had a close connection with my village. While haggis, neeps and tatties are the food of choice on Burns Night, I thought I’d share a traditional Scottish baking recipe for 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!
Be warned though, these are seriously sweet treats and contain sugar, honey and icing sugar. They are definitely not for you if you are on any sort of diet! It’s not all about sweetness though, there are some other goodies in these honey buns. Almonds, walnuts and orange zest give both flavour and texture to these wee buns.
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 Robbie 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.
This recipe comes from my book Simply Scottish Cakes & Bakes.
- 3 tablespoons honey runny stuff
- 50 g/2oz sugar
- 50 g/2oz butter
- 115 g/4oz plain allpurpose flour
- 1/2 teaspoon Bicarbonate Of Soda
- 25 g/1oz chopped walnuts
- 25 g/1oz ground almonds
- Grated zest of 1/2 orange
- 1 egg beaten
- 230 g/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 2/3rds 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.
PIN ME FOR LATER