Recipes
Red and Blackcurrant Buns
Meal types: Desserts
Sarah-Jayne Windridge-France’s Red & Blackcurrant Buns are made with Lactofree fruit yogurt and were created by Sarah-Jayne and her daughter who are both lactose intolerant and big Lactofree fans!
Ingredients
1 carton Lactofree yogurt (either raspberry or strawberry)
Then using the carton as a measuring device:
1 carton organic sunflower oil
2 cartons organic soft brown sugar
3 cartons self raising flour
3 eggs
1 tbsp organic blackcurrant cordial
1 tbsp boiling water
200g mixed fresh redcurrants and blackcurrants, washed and de-stemmed
To decorate:
Icing sugar
1 tbsp organic blackcurrant cordial
Fresh redcurrants, blackcurrants (or fruit of your choice)
Lactofree Products
Instructions
1. Mix all the ingredients up in a large bowl until the mixture is light and airy.
2. Spoon the mixture into bun or muffin cases (should make two dozen).
3. Bake for 10-20 minutes in the oven at 180C or until the sponge bounces back when touched and golden brown in colour.
4. For the icing, mix 4 tsp of water with a small amount of icing sugar and add the cordial. Continue adding icing sugar and water to make a deep pink paste. With a palette knife spread the icing on the buns and add the berries.
5. Dust with icing sugar when set.