We are big fans of coffee cake at Hunters Lodge. Coffee and walnut, coffee and pecan, coffee and sultana (I like this one, but the other Dillons aren’t big fans) – cakes, traybakes, buns, add coffee and we love them.
Coffee and glacé cherries is another favourite here and coupled with the fact that I had a few ingredients that needed using up last week, we enjoyed these little beauties with a pot of tea after dinner recently.
I can’t remember what I made the other day, but I had some leftover glacé cherries in the fridge, destined to remain there for the Christmas season if I didn’t get my act together. After baking bread, I had a little buttermilk left over too so I put the cherries and milk to good use. Waste not, want not is a good motto to live by.
Now, call me old-fashioned but I still weigh out a lot of my recipes in ounces ( please dont let my editor see this!!) so forgive me, but this is an ounces recipe.
I use Irel coffee essence and the buttercream in this recipe has a kickass coffee flavour – one that Eamonn loved but the younger girls found a bit strong. Reduce the amount of essence you use in the icing if you think it might be too strong for you and yours.
6oz self-raising flour
4 oz soft butter
4 oz light brown sugar
1 large egg
50mls buttermilk (use regular milk if you don’t have buttermilk)
4oz chopped glacé cherries
12 full cherries
2 tablespoons coffee essence
For the Icing…
3 oz soft butter
6oz icing sugar
1 tablespoon coffee essence
All you do is…
Preheat the oven to 180C
Line a bun tray with 12 cases
Beat the butter and sugar together for about two minutes.
Add the coffee essence.
Then add the egg and a tablespoon of flour.
Gradually mix in the remainder of the flour.
Pour in the milk and mix well.
Add the cherries.
Fill the cases with the mixture (a good dessertspoonful in each case should be about right)
Bake for 20-25 minutes, then remove the buns from the tin and allow to cool on a wire tray.
To make the icing
Beat the butter well and slowly add the icing sugar. Add the coffee essence when all the sugar has been blended with the butter. If the mixture is too thick, add a little milk a teaspoon at a time to loosen the mixture.
When the buns have cooled, spread the icing on top and finish with a cherry. If you have young children in the house, this is a great job for them.
Put the kettle on and enjoy…
“Food from an Irish Garden” is available in bookshops nationwide. To book Fiona for a demonstration or talk email: email@example.com or phone 085 1057314.