Baking with Burns: How to make lemon curd buns

Baking is one thing you can never get tired of! We give you Lisa's latest recipe to try...

Even though spring is on the doorstep, the weather is still decidedly chilly and wet, so it is a good idea to find activities to do indoors, especially if you have children.

Kids love baking and here is a little recipe which is sure to go down a treat.

When I was at school, one of the first things I made in home economics class was raspberry buns and this recipe is a twist on that old classic.

Instead of the traditional raspberry jam, I have substituted lemon curd and added a few drops of lemon essence as well to boost the flavour. 

The buns are a great way to while away a few hours on a wet weekend.

The recipe makes around 16 buns.

Ingredients

8oz/230g self-raising flour

4oz/115g unsalted butter

3oz/85g caster sugar

One egg, beaten

Two tbls milk

One tsp lemon essence

Lemon curd

Caster sugar to dust

Method

1. Set the oven to 425F/220C/gas mark 7.

2. Line two baking trays with baking paper.

3. Sift the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

4. Add the sugar, beaten egg, milk and lemon essence. Mix with a wooden spoon until the mixture comes together.

5. With floored hands, divide the mixture into walnut size balls and place them on the baking trays. Make sure you leave enough space for them to spread.

6. Lightly flour the end of the wooden spoon and use it to make holes in the centre of each ball and spoon in a small amount of the lemon curd.

7. Gently push down the lemon curd and pinch the edges of the mixture around it to leave just a small opening.

8. Dust lightly with caster sugar.

9. Bake for 10 minutes, then reduce the heat to 350F/180C/gas mark 4 and bake for a further five minutes until the buns are lightly golden. Cool on a wire rack and store in an airtight tin.