Jeff's Cherry and Almond Rock Buns

We turn our attention to a bit of cooking on this edition of Wright Chatter, and some delicious Rock Almond Buns. These buns are suitable for diabetics, which me being a diabetic is the reason I am cooking them. Each bun has a carbohydrate value of about 15g, so that's roughly equivalent to a piece of fruit, and makes a nice alternative if you don't fancy fruit or a slice of bread. I often have a little snack about 4 o'clock in the afternoon to stop blood sugar level dropping too low and this I find to be the ideal snack.

So firstly a list of the ingredients required:

• 8 oz Self-Raising Wholemeal Flour
• 8 oz Self-Raising Flour
• 8 oz Low-fat Spread
• 4 oz Caster Sugar
• 2 Eggs - beaten
• 6 Tablespoons of Skimmed or Semi-Skimmed Milk
• 3 oz Glacé Cherries - finely chopped (can be substituted with same quantity of Raisins or Sultanas, if preferred)
• 3 oz Flaked Almonds
• Few drops of Almond Essence

And the method:

Sieve the self-raising flour into a bowl then the self raising wholemeal flour

Tip any remaining bran in the sieve from the wholemeal flour into the bowl

Stir the flours

Add the low fat spread

Rub in the low fat spread until the mixture resembles fine breadcrumbs

Stir in the sugar

Beat the eggs in a large mug or small bowl

and add to the mixture with the milk

Stir the mixture to produce a stiff dough

Stir in the cherries, almonds and essence

Place mixture in spoonfuls on two greased baking trays. Nine buns to each tray

Bake in a preheated oven at 200C/400F/Gas Mark 6 for 15-20 minutes

Take out of oven. Allow to cool. Can be frozen if required

This quantity of mixture is sufficient for a total of 18 buns. If you want to make a smaller quantity (i.e. 9 buns) reduce all quantities by half

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