All posts tagged: buns

Whirlybuns, 11p [Cooking On A Bootstrap]

These little weighty wistful whirls of whimsy came about entirely by accident. I was going to stay with friends in Manchester for the weekend, to all fling our small boys at one another for a raucous time, and I never like to accept hospitality empty handed. So, I set about making a hulking great fruit bread big enough to energise 3 grown men, 3 grown women, and 3 small and boisterous boys. I mixed it, kneaded it, left it to rise…and promptly forgot all about it until I was halfway across the country. Silly me. I came home to find it fermenting beautifully, tickling the top of the teatowel flung over the top of it. I gave it a ginger sniff, it smelled a lot like sourdough. Vaguely remembering a yoghurt based bread I had made a few years ago, I figured it would be fine, and whipped it into these whirlybuns. J and A, here’s what you coulda had… Sorry! Makes a dozen pleasingly enormous buns at 11p each 750g plain flour, 28p (55p/1.5kg/Basics) …

Lardy Buns, 15p [Cooking On A Bootstrap]

I’ll always remember my first lardy cake; picked up from a surprisingly baked-goods-laden petrol station on the way home from a trip to Kent, and I subsequently slept all the way home in the passenger seat off the back of a few mouthfuls of unfashionably fat-laden, soft sweet carbohydrates. I set about researching how to make my own; half a block of lard still loafing in the fridge door from a previous Live Below The Line challenge could finally be put to use. Definitely not one for every lunch of the week, but a good shoulders-down, satisfying, occasional winter comfort. To make a whole loaf, simply pat into a round and cook for an hour instead. Makes 6 generously weighty ones at 15p each, that could double as a weapon should an intruder strike. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All …