pink finger buns
When I was growing up a pink iced finger bun sliced and served with butter was a special morning tea treat. I’ve been keen on a fruity bun ever since and who can go past pink icing? I prefer them unadorned – no coconut or sprinkles of any kind are required.
I used a very old recipe from the Australian Women’s Weekly which unfortunately isn’t available online and I didn’t think to copy it down. The recipe is inside one of my hand covered school folders on a shelf in my old bedroom in Brisbane.
This recipe for pink finger buns is quite close to the one I used with a few minor alterations. I made 12 regular size buns from the recipe and I used cinnamon instead of mixed spice. I also used sultanas (golden raisins) instead of the currants 'cos that's all I could find in the cupboard. Once the buns were cooked I glazed them with a mixture of 1 tablespoon of milk mixed with 1 tablespoon caster sugar.
A finger bun isn't a finger bun without a generous dollop of pink icing. To make the icing I used 1 cup of sifted pure icing sugar, a teaspoon of melted butter mixed with just enough milk to make a thick icing, which I coloured with 1-2 drops of natural pink colouring. I piped the icing over the buns using a small plastic sandwich bag with the edge snipped off.
Pink finger buns. What a blast from the past! They almost tasted as good as I remembered.
I'll be back on Wednesday with another old favourite.