These are good at tea or coffee time. (or indeed any time - ed.)

Ingredients

• 100g (4oz) butter;
• 100g (4oz) caster sugar;
• zest of half a lemon;
• 1 generous teaspoon caraway seeds;
• 2 eggs - lightly whisked;
• 159g (6oz) self-raising flour;
• 2-3 tablespoons milk.

 Cream the butter, sugar, and lemon zest until light and fluffy. Gradually beat in the eggs, and fold in the flour and caraway seeds. Divide the mixture between 12 - 15 individual bun tins lined with paper cake cases, sprinkle with caraway seeds and bake in a hot oven until well risen, brown, and springy to touch.

 Paul Cleave