I tweaked the basic victoria sandwich recipe for these. I only wanted to make six today, so used roughly half of the recipe, however to be sure I had enough mixture to make six decent sized buns I used 60 grams of fat flour and sugar, one egg and slightly more milk to ensure the mixture was soft enough.
I baked them in paper cases (a bit girly but heigh-ho!). To try and keep them even sized I measured them with a tiny sized ice cream scoop, one scoop was just enough for each bun. If you aren't as obsessive as me, you can fill them with a spoon. Try to keep them equally filled so that they bake evenly.
Bake for 15 minutes in total, turning them round after 10 minutes to ensure an even bake.
Allow them to stand for about 5 minutes before carefully turning them out onto a wire rack to cool.
Wait until they are completely cool before filling, if you don't it gets very messy! I cut a little hole in the top of each, don't dig too deep or you will come out of the bottom! I put a teaspoon of lemon curd (just an own brand value curd) in each and then put the tops back on, stuck a lemon jelly slice in the side because I have a big bvag full, then just for fun I dusted the tops with some sherbert powder from a good old fashioned Sherbert fountain They used to be made by Bassett's but it seems they are now made by Candyland!
Quick and easy, but tasty too.
Enjoy
Karen Lizzie
xxx
Edited to add that the buns were light and delicious, but by the following day the sherbet had more or less disappeared, so I would recommend only dusting them just before you serve them.
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