forum: Food & Drink
- Member Occupation Wife, Mum, Carer and Housewife.
- From Pontefract, West Yorkshire
- Member since Sun 11 Feb 07
iced fingers/belgian buns
i am going to try making iced fingers by mixing a white bread mix, then adding a bit of sugar, making baton shapes, baking and then icing with fondant icing
i am also going to try making belgian buns by much the same method but adding sultanas, roling mix into a swiss roll cutting into sections, baking and then adding a swirl of icing on the top with a cherry of course
do we think this will work ??????
i am willing to try anyway-lol !!!!!!!!!!!!!
ive just realised im putting enough money into the weekly shopping to be able to make my own turkey burgers, chicken nuggets, chicken drummers etc etc
im doing well lol-
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: iced fingers/belgian buns
Iced Lemon and Sultana Fingers
FOR THE CAKE
175 gm butter, (6oz)
175 gm Light soft brown sugar, (6oz)
175 gm Self-raising flour, (6oz)
2 med Eggs, beaten
Finely grated rind of 1 lemon
115 gm Sultanas, (4oz)
FOR THE CREAMY LEMON ICING
85 gm butter, (3oz)
175 gm Icing sugar, sifted (6oz)
Finely grated rind of 1 lemon
30 ml Fresh lemon juice, (2tbsp)
For the cake, place the butter and soft brown sugar in a saucepan and heat gently until melted, stirring. Remove from the heat. 2. Sift the flour into a bowl, add the melted mixture, eggs and lemon rind and beat together until thoroughly mixed. Fold in the sultanas.
Pour the mixture into a greased and base-lined 18x28cm (7x11in) tin and bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes, or until well-risen and golden brown. Leave to cool in the tin.
For the icing, beat the butter with the icing sugar, lemon rind and juice until smooth.
Spread or pipe the icing generously over the cake and cut into fingers to serve.
White Bread Mix 500g
Block Margarine 50g
Warm Water 240 ml
Lemon Curd 50g
Sugar 1 tablespoon
Boiling Water 1 tablespoon
Icing Sugar 100g
Warm Water 3 teaspoon
1. Using the ingredients indicated, make up a well developed dough.
2. Rest for 5 minutes.
3. Roll out to a 37.5 x 30cm sheet.
4. Spread lemon curd over the dough leaving a 2.5cm strip clear at the base.
5. Sprinkle with the sultanas.
6. Roll up like a Swiss roll and seal by brushing water on the 2.5cm strip prior to completing the roll.
7. Cut the roll into 12 equal pieces and place well apart on a greased baking tray.
8. With your hand, flatten the dough pieces slightly.
9. Cover with a clean, damp tea-towel and prove in a warm place for 30-40 minutes or until doubled in size.
10. Bake in a preheated oven at 220°C, 420°F, gas mark 7 for 12 – 15 minutes or until golden brown.
11. On removing from the oven brush immediately with a sugar syrup made from the sugar and boiling water.
12. Place on a cooling wire and cool completely.
13. Make up a water icing from the icing sugar and water and ice the top of each bun.
14. Half a glacé cherry may be placed in the centre of the icing if desired.