Stem Ginger and Lemon Buns recipe

Inspired by one of Clare's favourite infusions (she doesn't like normal tea - can you believe it!), I've tinkered with my Zesty Lemony Buns recipe and early taste tests suggest this combo's a winner!














You'll need 12 muffin cases and a 12 hole muffin tin. Set the oven to 200°C/ 390°F/gas 6. A handheld electric mixer is best for this recipe.

Ingredients (in ounces again, just like the older recipes!)

4oz butter
6oz self-raising flour
6oz caster sugar
2 large free range eggs
3 tbsp milk
1 lemon, zest and juice
2 stem ginger 'balls' (I use Opies Stem ginger in syrup) plus I or 2 tablespoons of the ginger syrup

First, in a largish microwave safe bowl, zap the butter for 1 minute at the lowest setting. Now add the flour and caster sugar. Mix the two eggs with the milk and around one third of the lemon juice (this will be a scant tablespoon) and add this to the butter, flour and sugar. Using your hand electric mixer, whizz this thoroughly until the mixture lightens in colour and all of the ingredients are combined. Cut one and a half of the stem ginger balls into smallish dice and fold the dice, along with half the lemon zest into the mixture.

It's now ready to be divided into the 12 muffin cases - try a level tablespoon in each and then top-up until all are evenly filled. Tap down onto the work-surface to level and pop into the middle of the pre-heated oven for 15 minutes. Turn around the bun tin to ensure an even bake and pop back in for another 5 minutes or until nicely browned on top and firm to the touch.

While the buns are in the oven, make the glaze by gently heating the stem ginger syrup with the remaining lemon juice and zest. Cut the remaining stem ginger ball into batons and add these too. Gently heat the glaze and leave to infuse.

Keeping the buns in the tin and while they are still warm, prick them all over and spoon over the glaze (around a teaspoon for each). Any remaining glaze can be brushed on to give an 'all over' gloss to each bun.

Perfect with proper black tea (I love Lipton's Yellow Label which I drink straight - i.e. no milk or sugar, a taste I acquired in France) or if you like it, Earl Grey or, if you're like Clare, Tetley's Revive & Revitalise Lemon & Ginger