The stories tell the tale of three children that move into a house next to an Enchanted Wood and find a tree inhabited by magical characters…Dame Washalot, Mister Watzisname, Silky the Fairy and Moonface.
At the top of the tree in the branches were doorways to are different crazy lands like… “Roundabout Land”, “Land of Goodies”, “The Land of Snow and Ice”, “The Land of Giants”, “The Land of Do-As-You-Please”. The jeopardy in the books was the danger of getting stuck in a land and losing the exit back down the tree. That always scared me!!
Enid Blyton is known for her decadent delicacies in books and in the Faraway Tree you have thick cut sandwiches, homemade toffee shocks (that swell in your mouth and then explode), lemonade, pop cakes and the most interesting…Google buns!
“Come on,” said Moon-Face. “Come and eat a Google Bun and see what you think of it.”
Soon they were all sitting on the broad branches outside Moon-Face’s house, eating Pop Biscuits and Google Buns. The buns were most peculiar. They each had a very large currant in the middle, and this was filled with sherbet. So when you got to the currant and bit it the sherbet frothed out and filled your mouth with fine bubbles that tasted delicious. The children got a real surprise when they bit their currants, and Moon-Face almost fell off the branch with laughing.”
I usually make blueberry and ricotta buns hot out of the oven for Christmas morning, but thought that I could use this recipe to make the Google buns. Stuffing a raisin full of sherbert is not easy, but I thought that covering blueberries in sherbert might be easier.
Google Buns Recipe
Adapted from Waitrose recipe.
- 1 large egg
- 1 egg white
- 25g sherbert
- 100 g caster sugar
- 425g strong white bread flour,
- 7g dried yeast
- 75g butter (melt it if you are not using a bread-maker)
- 1/2 vanilla pod
- 50ml of water / 50ml milk
- 250g ricotta cheese
- 50g vanilla sugar
- 150g fresh blueberries
- Whisk the egg white in a bowl and paint the blueberries.
- Roll the blueberries in the sherbert and leave to dry.
- Mix the flour, yeast, butter, egg and caster sugar in a bowl. (If using a bread maker, add the flour, yeast, water/mile and half the seeds of the vanilla pod, butter, egg and caster sugar and put on dough setting)
- Add 100-150ml warm water and mix to a soft dough.
- Knead on a floured surface or board for 10 minutes until your dough is nice and elastic.
- Put the dough into a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for 1-2 hours until the dough has doubled in size.
- Once the dough is ready (either from bread-maker or hand-made) cut out 6 x 4cm diameter circles out of the dough.
- Punch them down to flatten them slightly
- Preheat the oven to 220C, gas mark 7.
- Cut out 12 x 14cm squares of baking parchment.
- Mix the ricotta in a bowl with the vanilla sugar and the sherbert covered blueberries (leave some blueberries to top the buns).
- Spoon a tablespoon of the mixture into the centre of each piece of dough.
- Pull the edges of the dough up over and over the filling to and pinch the edges of the dough together to make little bundles.
- Push the parchment paper / baking paper into sections of a muffin tin.
- Pop in a bundle of dough into each.
- Put in a warm place and leave to rise for 45 minutes – covered either in a tea-towel or cling-film.
- Once they are ready – pop them in the oven and bake for 15 minutes.
- Sprinkle with any remaining blueberries and sherbert.
- Don’t eat them all at once!
These are great hot out of the oven…but be careful not to burn yourself on the blueberries.