TEATIME HEAVEN

Enjoy an indulgent afternoon tea with friends!

WE LOVE… PEAR & CINNAMON BUNS pg56 // MAPLE FLAPJACKS pg57 // HONEY GRANOLA pg58

Enjoy with a cup of tea!

For the strawberry no-yeast swirl buns, see page 58

Pear, almond & buckwheat cinnamon buns

To prevent your dough sticking to your rolling pin, lightly oil it.

SERVES 12

2 cans (415g) Del Monte ® pear halves in juice

1 tbsp dried active yeast

3 tbsp sugar

185g (6½oz) wholemeal flour

180g (6½oz) buckwheat flour

100g (3½oz) ground almonds ½ tsp salt

1 medium free-range egg, plus

1 egg yolk 7 tbsp plain yoghurt

2 tsp ground cinnamon

1 tsp ground ginger

100g (3½oz) icing sugar

2 tbsp chopped almonds

1 Measure out 160ml (5½fl oz) of the pear juice, reserving the leftover juice and pears for later. Heat up the juice in the microwave for 60 seconds (or on the hob for a minute) until warm, but not hot.

2 In a bowl, combine the yeast and the sugar and whisk together briefly with a fork. Leave to stand to one side for a few minutes while the yeast wakes up and begins to bubble. While the yeast is activating, weigh out the two flours and the ground almonds, then add these to a large mixing bowl with the salt and stir well for 30 seconds to combine.

3 In a small bowl, mix together the egg and egg yolk. Add four spoonfuls of plain yoghurt and beat together. Add this to the yeast mixture and whisk briefly but briskly with a fork until well beaten and smooth.