Tuesday, 14 April 2015

Spiced Buns - Low Fat - Low Sugar Recipe

How to make spiced buns 

spiced buns
Spiced buns

that are low in fat, low in sugar, low in calories, high in taste!

Sometimes you just want something sweet. These tasty spiced buns that look after your waistline! Many of us need to watch our weight but it is easy to adapt well-loved recipes to create lower fat, lower sugar editions so you can still enjoy a treat. These spiced buns makes that even easier. Replacing some of the normal sugar amounts with dried fruit and shifting to a reduced-fat butter greatly reduces the calorie values without compromising taste.
This is also a time when most of us are watching the pennies and baking at home is becoming more popular again. You can create many buns, cakes and cookies from scratch for a fraction of the cost of shop-made produces. In addition, you also know exactly what goes into it and that puts you in control not the food manufacturers.
These spiced buns take only a few minutes to prepare then bake and can be served straight from the oven. Ideal for afternoon tea!
This recipe is based on UK ingredients - for example self-raising flour available here is flour that contains a raising agent so doesn't need baking powder - for US and Canada add the relevant amount of baking powder to the flour.

Cook Time

Prep Time: 10
Total Time: 15
Serves: 8


  • 8 oz of self-raising flour ( equivalent)
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon of All Spice - (All Spice is equal parts cinnamon, nutmeg, ginger and cloves.)
  • 1 oz soft, reduced fat butter
  • 5 oz juicy sultanas
  • 1 ounce caster sugar
  • 1 egg - beaten


    1. Pre-heat your oven to 210 degrees or equivalent.
    2. Grease an oven-proof baking tray.
    3. Sift the flour, the spices and the soda bicarbornate into a large bowl.
    4. Rub in the butter until it resembles breadcrumbs.
    5. Add sugar and sultanas.
    6. Mix to a soft dough with the egg. Use a splash of milk if needed.
    7. Divide the dough into 8 on the baking tray, form round mounds.
    8. You can glaze the tops with milk but I don't.
    9. Cook until golden brown and to the point where it springs back to the touch, about 15 minutes.
    10. Store in air-tight tin rather than plastic.

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