Marmalade morning buns

Preheat the oven to 220 degrees conventional (200 degrees fan, gas mark 7). Butter a 20x30cm (8x12 inch) deep baking tray and line the bottom with baking parchment

To make the filling beat the butter (in a stand mixer, with an electric whisk or by hand) until soft and light. Add the Mackays Dundee Orange Marmalade and mix again. Set aside. 

Put the flour, salt and bicarbonate of soda into a large mixing bowl. Add the butter and rub in using your fingertips until the mixture looks like breadcrumbs. Stir in the caster sugar and cardamom. Make a well in the centre of the dry ingredients and add most of the buttermilk. Use your hand to gently mix and bring the mixture together until a soft, but not sticky, dough forms. Add more buttermilk if needed. 

Turn the dough out onto a lightly floured surface. Knead a couple of times and then roll out to a rectangle approximately 36cmx24cm (10x15 inches). Spread the marmalade filling over the surface of the dough leaving a 2cm (1/2 inch gap) all around the edges. Roll up the dough from the long edge, like a swiss roll, to form a long sausage. 

Cut the dough into 12x3 cm (1 inch) pieces and put each piece with the cut side face up in the prepared tin. You should have 4 rows of 3 buns. The buns don't need to be quite touching as they will rise in the oven. 

Put the buns in the oven and bake for 15-20 minutes until golden brown. Allow to cool. 

To make the icing out the marmamalde in a small bowl in the microwave for 30 seconds or in a small pan over a low heat until loose and runny. Pass the marmalade through a small sieve to remove the peel. Put the icing sugar in a mixing bowl and add the sieved marmalade until a thick smooth icing forms. Drizzle the icing over the buns and sprinkle over the chopped pistachios. 

These are best eaten on the day they are made. Leftovers can be kept at room temperature in an airtight container for three days. Warm any leftover buns in a moderate oven for 5 minutes.