White Chocolate Buns
- 125g (4ozs) butter
- 125ml (4fl ozs) milk
- 75g (3ozs) white chocolate, chopped
- 200g (8ozs) caster sugar
- 150g (6ozs) plain flour
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
For The Top
- 50g (2ozs) white chocolate, chopped
- Preheat the oven to 170°C/325°F/Gas Mark 3.
- Line a bun tray with 12 paper bun cases.
- In a saucepan on a low heat melt the butter, add the milk, white chocolate and caster sugar and stir over the low heat until the chocolate melts and the sugar dissolves. Stir to mix, set aside to cool for 2 minutes. Sift the flour and baking powder into a mixing bowl. Add the whisked egg and vanilla extract to the chocolate mixture, then pour into the dry ingredients folding it together to mix.
- Pour the mixture into the bun cases (they will be almost full) and bake in the oven for 25 minutes or until pale golden and just firm on top. Remove from the oven, take the buns out of the bun tray and cool.
- Meanwhile melt the 50g of chocolate for the top of the buns in a bowl sitting over simmering water. When the chocolate has melted allow it to cool slightly until it’s a little thicker. Then using a table knife or the back of a teaspoon spread melted white chocolate over each cooled bun. Allow the chocolate to set before serving.
- These are so delicious and moist, they keep well in an airtight box for 3 or 4 days.