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.
