Baking: A little ray of sunshine

Since creating my blog I have had my eyes opened to the wonderful world of wordpress & have had a wonder through various blogs created by other like minded people sharing a bit of themselves to the world.

I stumbled across & was immediately impressed with the recipes she shares using only basic own brand ingredients.

I want to try so many of her recipes but the only one I’ve managed so far I am about to share below because it is genius & scrummy!

Jack calls them “Breakfast Sunshine Buns”


250g Flour
1 Sachet fast action dried yeast
30g Sultanas
1 Carrot
1/2 Can of Pineapple chunks

  • Weigh the flour, pour into bowl & add yeast. Finely grate the carrot & add with the sultanas. Mix together & create a well in the middle of the dry mixture.
  • Strain the pineapple pieces (saving the juice for later). Put 1/2 the chunks into the well. (The other 1/2 you can save for another recipe or eat as a refreshing snack as I did while I waited for the buns to rise!)
  • Add boiling water to the pineapple juice to make 160ml.
  • pour this mixture int the well & combine to create a (very) sticky dough.
  • Pop the mixture onto a floured surface & knead lightly. Add more flour as needed.
  • Break the dough in 1/2, then in 1/2 again & then again creating 8 pieces. Lightly shape each piece into a ball.
  • Grease 8 cups of a 12 cup muffin tray. Place a ball in each greased cup.
  • Leave uncovered in a warm place to rise for an 1 hour.
  • Put into the oven at 180C for 1/2 hour (or in my case 35-40 mins as all ovens vary!).
  • Once risen & crusty on top remove from the oven. They should feel light & sound hollow at the bottom.
  • Allow to cool & eat.

Jack suggests cutting the buns in 1/2 & buttering before eating them.
However, I have to admit eating them whole as a scrummy breakfast snack at work.

After cooling, ready to eat

After cooling, ready to eat

Before being put in the oven

Before being put in the oven


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