These are tasty buns and will, I’m sure, be enjoyed by family and friends alike. I love using the Highbank Orchards syrup in my cooking and the product is amazing, as indeed are the syrups makers Rod and Julie Caulder Pott who always impress me with their passion, vision and unquestionable food integrity
Put all ingredients into mixer and mix until bound together.
Wrap in cling film and allow to rest until required. When it has chilled roll out the pastry on a lightly floured work surface and cut out circular discs, large enough to half fill the muffin tray. You will have lots of leftover pastry top freeze for later use.
Place all ingredients into a medium-sized saucepan and bring to the boil for 3-4 minutes. Allow to cool down completely before use.
In a large mixing bowl add the butter and sugar along with the eggs and sieved flour. Add in the apple syrup at this stage as well.
Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.
Preheat the oven to 180C/350F/Gas Mark 4
Lightly grease a 12 cup muffin tray. Line with a disc of sweet pastry. Place a spoonful of the chilled apple mixture in each. Divide the mixture between the 12 cups of the bun tin and pop the tray into the oven for approximately 18-20 minutes or until golden brown.
Mix the icing sugar with a little boiled water to make a thick water icing and use this to spread on top of the buns. Scatter with some toasted flaked almonds and drizzle with some apple syrup.
Store in an airtight container until required.