Whether these buns originated in Dornoch is perhaps questionable - but the alliteration is good! And so is the end result, flavoured as it is with Drambuie liqueur and raspberries!
Ingredients:2 ounces (50g or US half stick) butter or margarine
4 ounces (125g or one US cup) plain (all-purpose) flour
6 fluid ounces (175ml or ¾ cup) water
12 ounces (375g) raspberries (whole or lightly crushed)
4 ounces (125g or ½ US cup) clear honey
2 tablespoons (30/35ml) Drambuie
Half pint (300ml or one and a quarter cups) double (whipping or heavy) cream
Icing (frosting or confectioners') sugar for decoration
Place the butter (or margarine) and water in a saucepan and heat until the fat has melted. Remove from the heat and stir in the flour. Beat until the mixture forms a ball (and leaves the edges of the pan cleanly).
Beat the eggs and slowly add them, a little at a time, beating well between each addition. Spoon the pastry mixture into a large piping bag with a plain nozzle and pipe 12 round cakes onto a lightly greased baking sheet (cookie sheet).
Bake in the centre of a preheated oven at 200C/400F/Gas Mark 6 for 20/30 minutes until golden brown. Remove from the oven, pierce to allow the steam to escape and then leave to cool.
Mix the raspberries and honey. Stir the Drambuie into the whipped cream. Split the buns and fill with the raspberries and cream. Dust with the icing sugar (frosting) and serve immediately.
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