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…