Little orange buns just like the ones Grandmother used to make’. It is seldom that we hear these words today, but Victorian Orange buns are just what Grandmother used to make!
4 oz. plus
1 tablespoon butter
4 oz. flour
1 teaspoon baking powder
4 oz. sugar
2 eggs grated rind of
3 fl. oz. fresh orange juice
1 tablespoon milk slices candied orange, cut into
1 tablespoon icing sugar
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the tablespoon of butter, grease 12 patty tins.
Sift the flour and baking powder into a medium-sized mixing bowl and set aside.
In a medium-sized mixing bowl, cream the remaining butter with a wooden spoon until it is soft and creamy. Add the sugar and beat well until the mixture is light and fluffy. Add the eggs, one at a time, adding a tablespoon of the flour mixture with each egg, and beat well. Stir in the orange rind and juice. Using a large metal spoon, fold in the remaining flour, and stir in the milk.
Spoon the mixture into the greased patty tins so that each one is two-thirds full. Place one piece of candied orange on top of each bun mixture. Place the patty tins on a baking sheet and place the sheet in the oven. Bake for 20 to 25 minutes or until the centres of the buns spring back when pressed lightly with a finger. Remove the baking sheet from the oven.
Transfer the buns to a wire rack to cool completely.
Place the buns on a serving dish and sift over the icing sugar. Serve at once.