I try to make something different each week, never a repeat unless it’s cream buns, an all-time favourite.

SO many things went wrong the day I baked these. The custard I’d prepared needed a little thinning down, so I added some cream, only to notice mould in the bottle, even though it wasn’t anywhere near out of date. That custard as well as the cream had to be tossed out. Sigh!

When making a fresh batch of custard, I turned my back for a moment and the pot of milk boiled over, badly.

Finally however these buns were made, invented as I went along.

They are many berry custard buns, filled with a mix of blueberries, mulberries, redcurrants plus a hint of raspberry. After baking I glazed them with redcurrant jelly and dusted them with icing sugar.

Despite the mishaps along the way – courtesy of the beautiful summer fruits I have to admit, they were jolly good.

Berry Custard Buns

In this recipe I have allowed for a generous amount of custard and berry fillings. (Better too much than not enough in my opinion.)  Any excess can just be used as a dessert.

For the dough

450g plain flour

3 teaspoons dried yeast

1 teaspoon salt

1 tablespoon sugar

60 butter, melted

¾ cup warm milk, approximately

2 eggs, lightly whisked

For the filling

Custard

2 eggs

½ cup sugar (or to taste)

300ml milk

3 teaspoons cornflour mixed to a paste with 1 tablespoon cold milk

½ teaspoon vanilla essence or extract

Berries

2 cups berries, fresh or frozen

Sugar to taste

3 teaspoons cornflour mixed to a paste with ¼ cup cold water

Method for buns

Mix together the flour, yeast, salt and sugar, then make a well in the centre and pour into this the eggs, butter add enough of the milk to mix to a soft dough.

Cover bowl with a tea towel and allow to rise until approximately doubled.

Line 2 trays with baking paper.

When dough is risen, turn out onto a floured surface, sprinkle with a little flour, and knead for about 5 minutes.  Cut dough into 12 pieces (9 if you prefer larger buns).

Roll each into a ball then roll each out to a circle approximately 10cm diameter.  Brush around the edges with water.

Place a spoonful of custard in the centre of each, then a spoonful of berry mixture on top.  Fold over to enclose the filling, pastie style, sealing edges well. Shape back into a ball, seam side down. Place on prepared trays.

Cover with a tea towel and leave to rise 10 minutes, then bake at 190 degrees C (fan forced) for 10 to 15 minutes until golden brown.  Transfer to a wire rack to cool.

Fillings

Method for custard

Whisk the eggs with the sugar until well combined.

Meanwhile heat the milk to boiling point.  Pour approximately a quarter of the hot milk into the egg mixture, whisking constantly, then pour this mixture into the remaining milk in the saucepan, together with the cornflour paste, whisking constantly.  Cook over low heat until the custard thickens.  Do not boil.  Stir in the vanilla essence.

Cover the surface with cling wrap and leave to cool.

Method for the berries

Heat the berries in a saucepan until boiling, then sweeten to taste. Bring back to the boil and stir in the cornflour paste to thicken.  Simmer one minute more.  Cool.