Step #1
METHOD (Makes 2 units – 16 portions) Place the dried fruit and tea into a bowl and soak for 30minutes.
Step #2
Place all the ingredients under dough into a bowl and mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #3
Cover loosely with polythene and allow the dough to rest for 5 minutes. Drain the fruit well and discard the tea.
Step #4
Add the fruit to the dough and mix well, using flour for dusting as required. Divide the dough into 16 portions and roll into buns. Take 2 greased and lined 20cm sandwich tins.
Step #5
Place 8 buns in each tin Cover with a damp tea towel, lightly oiled polythene and leave in a warm place for about 40-50 minutes or until double in size.
Step #6
Bake in a preheated oven 190°C (375°F) gas mark 5 for 25-30 minutes until golden brown and well risen. For the “Icing”, mix the icing sugar with the water to form a smooth paste and then drizzle over the top of the cake as per illustration.
