Honey Buns

Not the honey buns made by Americans (ie covered in sickly icing) but a more subtle mini-style cake, with a gentle sweetness - perfect with a cup of tea.

Similar to making pastry, you need to rub in the margarine first, and mix the liquids together in a separate bowl.

But then you can mix everything together, in fact, the recipe says to "beat until smooth" and after the last few days at work, this was certainly therapeutic!

Measuring the mixture out, I started with half a tablespoon into each paper case, and that seemed exactly right to meet the 18 the recipe claims to make. Although they didn't rise as much as I'd have liked (probably too much beating) and the portions seem mean - The Best of Mrs Beeton's Afternoon Tea is stingy with her portions.

Flavour wise, they're delicately sweet, although a little dry. Perhaps I baked them a few minutes too long. But, with a cup of tea, it's a perfect mid-morning or mid-afternoon snack.

Honey Buns

200g self-raising flour

pinch of salt

75g margarine

25g caster sugar

1 egg

2 tbsp liquid honey

2 tbsp milk

Grease or line with paper cake cases 18-20 bun tins. Set the oven to 190C / gas 5.

Sift the flour and salt into a mixing bowl. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar. Put the egg into a jug and add the honey and milk. Mix well. Add the liquid ingredients to the dry ingredients and beat until smooth.

Divide the mixture between the prepared bun tins. Bake for 15-20 minutes or until risen and baked through. Cool on a wire rack.

Makes 18-20.