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Sultana buns (aka sugar buns)

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Photo by Tamara West

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Let them run together during baking and break apart to eat. Makes about 10.

2½ cups	Flour
3 tsp	Baking powder
125 g	Butter, cold, cut in small cubes
½ cup	Caster sugar
1 cup	Sultanas, or raisins
2	Eggs, beaten
½ cup	Milk, full cream
2 Tbsp	Sugar, for topping, vanilla sugar is good here

Preheat the oven to 200C. Line a swiss roll tin (or similar) with baking paper.
Sift flour and baking powder into a mixing bowl. Add butter and working quickly and lightly, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add caster sugar and sultanas and mix well, then make a well in the centre.
Combine the eggs and milk, then pour into flour mixture and mix until just combined.
Drop dessertspoonfuls of mixture in the swiss roll tin ensuring they are just touching each other. Sprinkle each with sugar and place in the oven to bake for 10-12 minutes until puffed and golden.
Remove sultana buns from the oven and place in a clean tea towel.
Serve warm with butter and a little jam if wished.