Racy Basic Buns

I have lovely memories of making basic buns with my Grandma and these buns are dedicated to her. If you’ve got this, you’ve got cake. These are racy because the whole process is so quick and fun, and if you say Racy Basic Buns you’ll giggle, probably, but you’ll certainly smile. They’re better cooked and eaten straight away but they last for a week in an airtight container and they also freeze. Just pop in a bag or box in the freezer to stop them drying out.

By making this dish, you will acquire and practice the following skills:

• Prepare a vegan buttermilk by curdling soya milk with lemon.
• Mix wet and dry ingredients quickly to avoid over-developing batter.
• Portion batter neatly into tulip cases with minimal mess.
• Bake until golden with springy texture, testing with touch, smell, and skewer.
• Handle oven doors carefully to maintain temperature stability.
• Cool buns on a rack to set crumb before decorating.
• Carve and fill buns with jam, curd, or buttercream for variation.
• Store in fridge for short-term freshness or freeze for long-term use.

Watch the videos and have a go at the dish to consolidate your learnings.

p.s. Just a little aside – do you know a child, or perhaps you’re a grandma or grandad yourself? My own love of cooking began that way, with my grandma. She planted the seed – directly, as we baked together, and indirectly, through my mum’s good cooking. Now, in September 2025, I’m about to host a Bun Party, with curious friends asking how I make cake. Who knows… perhaps it will spark a pudding club, or even bring my vegan supper club back to life.

#racybasicbuns

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