Prep 30 mins
Cook 30 mins
This recipe is dedicated to two honorary Glaswegian dukes, Francie and Josie, who were credited with tying the Glaswegian dialect to Latin roots, as in the search for Glesga public transportation: "Errabus. Wherrabus? Errabusowererr!" Hullawrerr, China!
- 3 1⁄2 ounces unsalted butter
- 3 1⁄2 ounces sugar
- 1 egg, beaten
- 1⁄2 orange, zest and juice
- 7 ounces self-rising flour
- 3 1⁄2 fluid ounces milk
- 3 ounces apricot preserves
- 3 ounces chocolate, melted
- soft candy orange slices, to garnish
- candy lemon slices, to garnish
- Melt the butter and sugar in a pan over a low heat, cool for 2 minutes, stir occasionally.
- Add the egg and orange zest and beat well.
- Fold in the flour and gradually add the milk then the orange juice.
- Spoon into paper muffin cases.
- Bake at 350ºF for 25-30 minutes until they are well risen and golden.
- Scoop out the centre of each bun when cool, place a spoonful of jam in the hollow.
- Replace the cake pieces and ice with melted chocolate.
- Top with an orange or lemon candy slice, or other decoration of your choice.
These little sweethearts were delicious, made them for tea this afternoon with a cuppa!! So quick and easy to prepare and very light in texture. I followed the recipe to the letter and loved the way it is prepared in one pan! Topped the chocolate with a walnut half. Thanks Miller for another superb recipe.