Helen Goh’s recipe for blackcurrant and vanilla finger buns | The sweet spot

Everyone loves an iced finger bun, but these light and moist bakes with a blackcurrant fondant topping might be your new favourite afternoon treat Soft, feather-light and topped with a thick strip of icing: few things are as irresistible to me as an iced finger bun.

Here, I’ve flavoured the fondant with blackcurrant jam, which lends a gentle tartness to balance the sweetness, though almost any good-quality jam will work.

A simple tanzhong (a cooked flour-and-milk paste) gives the buns their wonderfully fluffy crumb and keeps them soft for longer.

For a more indulgent version, split the buns along the top and fill with whipped cream and a spoonful of jam instead.

They’re best assembled just before serving, and make a particularly lovely afternoon treat.

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