To make these properly, you are supposed to have a mini brioche tin. As my baking cupboard is already full of various tins, I thought I could manage without another. Also Mary does say that you can use a plain 12 hole bun tin - so I did! As you can see, they are not as pretty as in the book, but they were still fairly tasty.
They are a spicy bun (no fruit in), and the almonds on the bottom give a nice crunch. It is true to say that they are best eaten on the day of baking. The day after, they were quite firm!
They were nice, but nothing spectacular, and I am glad I did not buy a brioche tin for them!
7.0
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