Hope you all had a great weekend! It was a particularly special one for my family because my gorgeous little nephew was born! I haven’t had a chance to actually meet him yet and I’m so looking forward to giving him a big cuddle and showering him with love!
This weekend also brought a fair amount of snow in the early hours of Sunday morning. I was up very late (couldn’t sleep, waiting for news from the hospital) watching a Blondie documentary on TV. I walked through to the kitchen, looked out of the window and it was like a winter wonderland outside. Sigh. Now I know I was bleating on in January about wanting to be snowed in but I’m well over that. Now that we are into March I’m very much looking forward to some milder weather. Never mind, hopefully it won’t last long and Spring will be here before we know it.
On Sunday morning, with two kids snuggled up contentedly on the couch watching dvds, I was feeling too restless to sit and relax. A little kitchen therapy was what I needed. So I decided to make these raspberry iced buns from Jo Wheatley’s “Passion for Baking” which is fast becoming one of my most used baking books of all time. Jo has a new book coming out next month called “Home Baking” and I can’t wait to get my hands on a copy! I’m sure I’m going to love it just as much as her first book.
The original recipe uses fresh raspberries, which are sandwiched between the cream and jam and pureed raspberries for the icing which I think sounds amazing, but I didn’t have any so I just made up my own thick but spreadable icing and added a tiny amount of pink food colouring paste to achieve a pretty shade of pink. These turned out to be a perfect treat for Mothers Day…sadly my Mum didn’t get to try them because while she was helping my sister through labour my boys scoffed them all! I’m so sorry Mum..I’ll make some more very soon just for you!
I found the basic recipe for these buns on Jo’s website so if you fancy giving these a whirl (go on, you know you want to!) the recipe is right here.