This recipe is perfect for when we decide to go on a half-day trip to the beach. The Canvey Island, a reclaimed island in the Thames estuary in Essex, is one hour and 30 minutes by car. Even if we eat before we leave home, it wouldn’t be enough. So, we need something tasty and with that feeling of fullness. The giant twin buns are the perfect solution for our picnic at the seaside. Add some fruits and vegetables and you are covered for the rest of the day. And do not forget the water!
What we need:
For the batter
- 250 g plain flour;
- 15 g (3 tsp) Baking Powder;
- 150 g mixed dried fruit;
- 1 egg;
- 100 ml skimmed milk;
- 250 g fat-free yoghurt (feel free to ignore the “fat-free” part as this is only me trying cutting some calories);
- 1 tsp olive oil;
For the cream
- 150 g mascarpone;
- 1 tbsp honey;
- raspberries or any other berries you like.
How to do the twin buns:
1. Add all the ingredients for the batter in a bowl and mix them with a kitchen mixer or a food processor.
2. I line my twin (10 cm – 4 inches) springform cake tins with oil and flour and split the batter in two and pour it.
3. I bake the twin buns at 180° C (160° C fan/ gas mark 4) for 40 minutes:
When the twin buns pass the skewer test, I take them out of the oven and let them cool. Usually, they cool in the car.
4. Meanwhile, for the spread cream, crush the raspberries and mix them with honey and mascarpone.
The cream has a nice pink colour:
5. Alternatively, you can eat these twin buns without the mascarpone spread cream as the dried fruits make them sweet enough.
6. Sparky gets his food. Delia and Vlad already know how important is for Sparky to have a healthy diet, so they won’t share. It’s a win-win situation!