Low Fat Desserts Recipes - Banana and Apricot Chelsea Buns

Ingredients

• 225g strong plain flour

• 10ml mixed spice

• 2.5ml salt

• 25g soft margarine

• 7.5ml easy blend dried yeast

• 50g caster sugar

• 90ml hard hot milk

• 1 egg, beaten

• For the filling

• 1 large ripe banana

• 175g ready to eat dried apricots

• 30ml soft light brown sugar

• For the glaze

• 30ml caster sugar

• 30ml water

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Method:

1. Grease an 18cm/7in square cake tin. Prepare the filling. Mash the banana in a bowl. Using kitchen scissors, snip in the apricots, then stir in the brown sugar. Mix well.

2. Sift the flour, spice and salt into a mixing bowl. Rub in the margarine, then stir in the yeast and sugar. Make a well in the centre and pour in the milk and the egg. Mix to a soft dough, adding a little extra milk if necessary.

3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Roll out to a 30 x 23cm/ 12 x 9in rectangle. Spread the filling over the dough and roll up lengthways like a Swiss roll, with the join underneath. Cut into 9 pieces and place cut side downwards in the prepared tin. Cover and leave in a warm place until doubled in size.

4. Preheat the oven to 200'C/ 4OO"F /Gas 6. Bake the buns for 20-25 minutes until golden brown. Meanwhile make the glaze: mix the caster sugar and water in a small saucepan. Heat, stirring, until dissolved, then boil for 2 minutes. Brush the glaze over the buns while still hot, then remove from the tin and cool on a wire rack.