No, not the fishy type…the cream bun type!  Oysters and a variation on Maids of Honour which we made some time ago.

It is a pastry base with an almond flavoured cake on top and a jam and cream filling.  In order to put the fresh cream in we need to bake the cakes first and then remove the cake bit and add the jam and cream.  Yes a little messy but it can look good in the end.

You will need for 18 buns: 6 oz sweet shortcrust pastry – made or bought.

Filling:

• 3 oz butter
• 3 oz sugar
• 3 oz ground almonds
• 1 egg
• A few drops of almond essence
• Jam and cream

Oven 190 C, 375 F Gas mark 5

Roll out the pastry until quite thin and use a cutter (3 inch) to make 18 rounds, re-rolling the pastry each time.  Line each patty hole with the pastry.  Meanwhile cream together the butter and sugar and stir in the almonds, egg and essence.  place a small spoonful of the mixture into each case and bake for 20 minutes.

Cool on a wire rack and only when cool carefully remove the cake mixture using a sharp knife and fill each case with a spoonful of jam and some cream then replace the cake on top, tilting to one side.  Enjoy with a cuppa.  -JAB