A sort of cross between a rock cake and a thumbprint biscuit. These very British non-yeasted apricot buns are made with a mix of wholemeal spelt and freekah flours. They’re flavoured with vanilla and crowned with a spoonful of vanilla apricot jam.
Far from putting me off them forever, judging the Liskeard Bun has reignited my love for all things bun. Yeasted or not, plain or fancy, there is something rather wonderful about the British bun.
Vanilla Apricot Buns
As I was looking through my copy of Cranks Recipe Book one night, as you do, I spotted a recipe for Raspberry Buns. They looked like a slightly softer version of rock cakes with a blob of jam in the middle – a sort of cakey thumbprint biscuit. I’d just made my second batch of vanilla apricot jam and was keen to start using it, so raspberry buns went out the window and apricot buns were born.
Of course I changed the recipe a bit. I used a mix of freekah and spelt flours instead of ordinary wholemeal and sultanas instead of currants. I also added some vanilla vinegar to the buns, which provided an additional vanillary note as well as helping the buns to rise.
The buns were a huge success and received favourable compliments from everyone that tried them. I might have to try raspberry buns next!
Other Non-Yeasted British Type Buns You Might Like
- Apple and chocolate rock cakes – Tin and Thyme
- Double chocolate buns – Tin and Thyme
- Fat Rascals – Lavender and Lovage
- Mincemeat buns – Tin and Thyme
- Rock buns – Munchies & Munchkins
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these vanilla apricot buns, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more small cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Vanilla Apricot Buns. PIN IT.
Vanilla Apricot Buns – The Recipe
Spelt and Freekah Apricot Vanilla Buns
- 200 g wholemeal spelt flour
- 125 g freekah flour (or use 325g spelt)
- 1 heaped tsp baking powder
- 100 g unsalted butter
- 100 g light muscovado sugar
- 80 g unsulphered apricots – chopped
- 1 large egg (I used a duck egg)
- 1 tbsp vanilla vinegar (or 1 tbsp vinegar & 1 tsp vanilla extract)
- 1-2 tbsp water
- 6 tsp vanilla apricot jam
- Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
- Stir in the apricots.
- Make a well in the middle and break in the egg. Add the vinegar and 1 tbsp water.
- Stir with a knife from the centre outwards until the mixture comes together to form a dough. Add a little extra water if the mixture is too dry.
- Divide the dough into twelve and roll into balls between our hands.
- Place well apart on a greased baking sheet. Make holes in the middle using a wet finger or thumb and fill them with the apricot jam.
- Bake at 180℃ (350℉, Gas 4) for 18-20 minutes when the cakes should be well risen and golden.
- Remove from the tray onto a wire rack to cool.
This may only have one duck egg in, but it’s a most important egg, especially as it might be the last for a while. When I went to our Friday market last week, I was told that the ducks were moulting and there would be no eggs for a while – very sad face! So I am sending these off to Simply Eggcellent as my contribution to Dom’s birthday festivities.
It’s back to basics with Love Cake this month over at Jibber Jabber UK. Well you can’t get more basic than a British bun, even if it does use fancy flours and fancy jam.