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Michelle Darmody: How to bake perfect pear and toffee buns
The buns will keep for about three days in an airtight container and they can be frozen.
Rezept
Zubereitungszeit ca. 45 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 25 Minuten
Zutaten:
- For the toffee
- 200g golden caster sugar
- 200mls cream
- 63g room temperature butter, cubed
- For the buns
- 250mls milk
- 2 tsp vanilla extract
- 2 eggs, lightly beaten
- 100g butter, melted
- 290g self-raising flour
- 1 tsp baking powder
- 50g porridge oats, and extra for sprinkling
- 85g golden caster sugar
- 2 pears, peeled, cored and cut into chunks
- 50g toffee pieces – about a quarter of the recipe above
Arbeitsschritte:
- Line an 8 x 12-inch tin with baking parchment.
- Place the toffee ingredients into a heavy-based saucepan stir and heat gently until combined.
- Place a thermometer into the saucepan and bring the liquid to a boil until it reaches 140ºC. Do not stir it for this step and take care to prevent any splashes.
- Remove from the heat and rest for 30seconds before pouring into your prepared tin.
- You can spread the molten toffee out by rotating the tin over and back so it coats the entire base of the tin.
- Allow it to set in a cool, dry place overnight.
- Use a sharp, oiled knife to cut the toffee to size.
- When ready to make the buns place 12 paper cases into a bun tin.
- Preheat your oven to 190ºC/gas mark 5.
- Lightly whisk the milk, vanilla, eggs and melted butter and set aside.
- Sieve the flour and baking powder into a bowl and stir in the oats and sugar.
- Add the milk mixture and combine well.
- Stir in the pear and toffee pieces.
- Scoop the mixture between the twelve bun cases and sprinkle with a few oats if you wish.
- Bake in the centre of your oven for 25 minutes, until risen and golden. You can test after 20 minutes if you feel they are browning too much.
- Once cool enough to handle, place the buns onto a wire rack to cool.
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