Mincemeat Sticky Buns Recipe, Ingredients and cooking procedure

Mincemeat Sticky Buns Recipe, Ingredients and cooking procedure

Special equipment
2 x 12-hole muffin pans,lined with paper cases

Ingredients
11 tbsp butter, softened
(see page 288)
scant 3⁄4 cup superfine sugar
heaping 13⁄4 cups self-rising flour
2 eggs
2 tbsp milk
31⁄2oz (100g) currants
31⁄2oz (100g) mincemeat from a jar
13⁄4oz (50g) sliced almonds

1 Preheat the oven to 350˚F (180˚C). Put all the ingredients except the almonds into a bowl and beat well with a wooden spoon to combine.
2 Spoon the mixture into the paper cases, level the tops, and make sure there are no drips over the sides of the cases. Sprinkle with the almonds.
3 Bake for 15 minutes or until well risen and lightly golden.
4 Leave the buns in the pans for a few minutes, then transfer them to a cooling rack and leave to cool completely

PREPARE AHEAD AND FREEZE
The buns can be made up to 1 day ahead and kept in the fridge. Freeze for up to 2 months.
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