Hot-Hot spiced Buns!!

Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

Ingredients

For the buns
625g strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
45g unsalted butter, cut into cubes, plus extra for greasing
85g sugar
1 lemon, zest only
1 1/2 tsp fast-action yeast
1 free-range egg
275ml tepid milk
125g mixed dried fruit

For the topping
2 tbsp plain flour
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing

Directions:
For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.

Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

Preheat the oven to 240C.Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.

When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.

Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

White chocolate black forest cake

Prep. Time: 90 mins.
Cook Time: 95 mins.
Servings: 8

Ingredients:
Melted butter, to grease
200g roasted macadamias
180g butter, at room temperature
155g caster sugar
2 tsp vanilla essence
200g white chocolate, melted
3 eggs
200g self-raising flour
75g plain flour
390g Greek-style natural yoghurt
20 fresh cherries, stems intact
1 egg white
2-3 tbs caster sugar, extra
900ml thickened cream
45g pure icing sugar
1 tsp vanilla essence, extra
White chocolate curls, to decorate

Directions:

Preheat oven to 160°C. Brush a 22cm round cake pan with melted butter. Line with non-stick baking paper. Process the macadamias in a food processor until finely crushed.Use an electric beater to beat butter and sugar in a large bowl until pale and creamy. Beat in the vanilla and white chocolate until smooth.

Add eggs, 1 at a time, beating well after each addition. Mix combined flour and macadamia in a bowl. Fold the macadamia mixture and yoghurt, in alternating batches, into egg mixture until just smooth. Spoon into the prepared pan and smooth the surface. Bake for 1 hour 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

Meanwhile, to make the spiced cherries, place cherries, Frangelico, cinnamon, cloves, cardamom, water and orange rind in a saucepan. Simmer, covered, over low heat for 3-4 minutes. Stir in sugar. Uncover. Simmer for 5 minutes or until cherries are just soft. Set aside to cool completely. Remove stones.

Line a baking tray with non-stick baking paper. Reserve 5 cherries. Lightly whisk egg white in a small bowl until frothy. Lightly brush 1 remaining cherry with egg white. Sprinkle with extra caster sugar to coat. Shake off the excess and place on prepared tray. Repeat with the remaining cherries. Set aside to dry.

Beat cream, icing sugar and extra vanilla in a bowl until soft peaks form. Drain the spiced cherries, reserving syrup. Discard spices and orange rind. Cut the cake horizontally into 4 layers. Place 1 layer on a serving plate. Spread with one-quarter of cream mixture. Top with one-third of the spiced cherries, pressing gently.

Continue layering with remaining cake, cream mixture and spiced cherries, finishing with cream mixture. Top with frosted cherries, reserved fresh cherries and white chocolate curls. Serve with reserved cherry syrup.