Cherry and almond buns

Cherry and almond is a classic pairing, and one of my favourites. Buns are another favourite, but not something I either buy or make often. This weekend we had Comic Relief, and a visit from the in-laws so I thought I'd make something for us to have over cups of tea. Cherry and almond buns were born - as a bonus they were entirely made up of things I had in the cupboards.

This recipe is dairy and soya free - and although it contains eggs, they are cooked in something so for our allergy profile (as it were) they're fine. For your family they might not be. I should just say that Harry isn't eating these, just me. Don't tell my Slimming World group. 

I like cooking with marzipan, chopping it up into cubes and putting in the freezer the night before you want to use it means it keeps it's shape in whatever you're baking and doesn't turn into an almondy splodge.

Glace cherries are one of my favourite ingredients - and a fond memory of my childhood. To stop them sinking to the base of your buns, it's important to rinse them thoroughly in a colander or seive, dry them on kitchen towel and dust them with a dessertspoonful of your dry ingredient mix.

Cherry and Almond buns (serves 8)

150g plain flour
150g self raising flour
1 tsp baking powder
125g vegetarian margerine (Vitalite and Pure are both veggie brands)
100g caster sugar
150g glace cherries (plus one extra per bun)
150g yellow marzipan
1 large egg
Almond milk - this is a variable amount, but the most you should need is 150ml

Preheat the oven to 180 degrees C

Seive both flours and the baking powder into a large bowl. Rub the butter into the flours until the mix resembles breadcrumbs
Stir in the caster sugar, cherries and marzipan
Add the egg and using a wooden spoon mix to start to form the dough. Add the milk, tablespoon by tablespoon and mix gently to bring the dough together. it takes about 4 tablespoons for mine to come together, but it may take more or less for you.
Tip the dough out onto a lightly flours surface and split into 8 portions. Roll them into balls
Line the baking tray with parchment paper and put the buns on with a good amount of space between as they will spread

Bake in the oven for 20 minutes or until you touch the bun and it doesn't squish under gentle pressure

When you take them out of the oven, cool on the tray for 15 minutes or so, and then transfer to a wire rack.

Enjoy with a cup of tea (and my envy until such time as I can have it again).