A Real Sultana Bun.

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I suppose I should explain how this blog got it’s ridiculous name.
My teenage son was helping me set this thing up and, between us, we couldn’t come up with a single username that wasn’t already taken. All my ideas for cute or clever blog names were clearly long gone. In despair, I turned to Husband who changes his passwords like socks and is always quick to find a new one.
“Just look around”, he advised, “and name something you see”.
Cupofcoffee? yep, that was taken. Right beside the cup of coffee was, you guessed it, a sultana bun. It turns out that not a single soul had thought of calling their blog sultanabun. Teenage son thought it could catch on so, without further ado, that was it.
Have you ever made sultana buns?
My mother didn’t make cakes very often when I was growing up. We were all savoury people, preferring bread and cheese to cake. On Sundays, my mother made the world’s best apple tart. It really was tart, not sweet, and the pastry was salty from the proper Kerrygold so it satisfied in a way that made the insides of my cheeks tingle.
If visitors were expected, a quick batch of buns was thrown into the oven. Again, I think it was the salty butter that made them so good. We called them buns. I think Cork people call them queen-cakes. Posh people call them fairy-cakes. Bakeries make them enormous and call them cup-cakes.
In our house they came in a few varieties, depending on the occasion and my mother’s enthusiasm. They could be plain, cherry, chocolate or, for VIP visitors, they could be transformed into butterfly buns. My personal favourite was always a sultana bun.
Sultana bun recipe.
Makes 12 . Preheat oven to 180’C. The measurements are imperial because this is how I learned the basic bun recipe. It couldn’t be easier to remember; 4,4,4,2. (4 flour, 4 sugar, 4 butter, 2 eggs)

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Cream 4 ounces of salted butter with 4 ounces of castor sugar.

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Add 2 eggs, one at a time, mixing as you go.

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Sift in 4 ounces of self-raising flour. A pinch of cinnamon is optional here.

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Stir in the flour until just combined. Add 2 tablespoons of milk and 2 ounces of sultanas and give it all another quick stir.

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Use the two spoon, scoop and scrape, method to fill 12 bun cases and throw them into the oven for 12 to 15 minutes.

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Time to get the coffee pot and kettle on.

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They smell like home. On a good day.

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Find a quiet corner and a good book.

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What more could you need?

PS. It has been pointed out that it looks as if I shot the dog. Relax, he’s grand.

6 thoughts on “A Real Sultana Bun.

  1. You are not talking to the wall.. You spoke to me in my favorite language.. The language of tasty food !
    I had to google sultanas, and now can’t wait to try the recipe..
    The dog looks very relaxed, not shot ! Lol..
    Your pictures are excellent, will you visit and take the pictures next time I cook something up to post ? 😄

    Liked by 1 person

  2. My nan made a similar recipe but always as a cake, it was what she would bung into the oven as soon as she knew someone was coming round. Her sultanas always sunk to the bottom though, I grew up thinking it was supposed to be like that! Yours look just right.

    Liked by 1 person

  3. I just finally read this – lol – when something else I was reading mentioned belgium buns, and it lead me to sultana – and raisins and buns – and then I thought of you – and ended up here! LOL! Love it!

    Liked by 1 person

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