Ahh Queenie, how glad we are to have you. And this year you have ruled this land (although I guess you are more of a figurehead these days than a full “off with their heads!” type ruler than the first Elizabeth) for 60 years. Cor blimey!

This recipe I found in one of my books when I was looking for things to make for our Jubilee party, and it was originally a recipe for the Golden Jubilee of another special lady…

…whose Golden Jubilee was way back in 1897.

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Jubilee Buns Recipe – taken from Cakes: Regional and Traditional by Julie Duff

Ingredients

450g self raising flour

115g butter

115g caster sugar

350g currants

2 large eggs, lightly beaten

1tsp almond extract

a little milk

1 egg white, lightly  beaten

115g ground almonds

Method

Preheat the oven to 180C/350F.

Sift the flour into a bowl, and rub in the butter until the mixture resembles bread crumbs. Stir in the sugar. (NB. I did this all in the food processor as I’m too lazy to rub in butter by hand!). Add currants, beaten egg, and almond extract, mixing thoroughly. Add a little milk if necessary to form a soft dough.

Divide into 12, shape into rounds, and place on a greased baking tray.

Brush with the beaten egg white and sprinkle liberally with ground almonds.

Bake in the oven for 20 minutes or lightly brown and firm to the touch…….

Done!

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The mixture is somewhere between a cake and a hot cross bun, somewhat similar to a scone, tastewise… like an almondy fruit scone or rock cake. I’m not convinced that the ground almonds add all that much to the taste, but overall… they taste good!

In other news, today I cycled to Bath and had lunch at Demuths today, yummy Beetroot Risotto:

..cycled back (28 miles… my bottom is sore!), and also tackled this stash of fabulous fabrics to turn into more of my favourite top pattern (easy, cute, cheap)