My mother is well known for her infamous (oftentimes outrageous) sayings. The one I heard repeated most often was: “The best type of bun is a fingered one.”
Finger buns, known in the UK as iced buns, are a colourful staple of many Australian childhoods. Found in bakeries across the country, they are traditionally long, finger-like yeast buns (sometimes stuffed with dried fruit, mostly without) topped with a light sugar glaze, fluffy pink icing and desiccated coconut. They are typically eaten directly out of the brown paper bag they came in, or cut in half and slathered with butter (or margarine, in my childhood home).
