Traditional British recipe
As I’ve been spending the past few days NOT enjoying the gift of a virus that my husband has shared with me, I’m a bit late getting back here to make an entry.
Today’s gift to you is a traditional British recipe sent to me by the elder of my husband’s two daughters. Please don’t let all the tired jokes about English cooking put you off!
Raspberry Buns (makes 12) Traditional British recipe
225g/8oz self-raising flower
1 tsp baking powder
75g/3oz butter
75g/3oz caster sugar
1 large egg (lightly beaten)
milk
extra caster sugar for dusting buns
raspberry jam
Preheat oven to 180 degree C/350 degree F/ gas mark 4
Sift flour & baking powder into bowl. Rub in butter til looks like small breadcrumbs. Stir in the 3oz sugar. Add the egg and just enough milk to form a soft dough. Divide the dough into 12 and roll into balls.
on a lightly floured surface, flatten each ball slightly and place half a teaspoon of rasberry jam in the centre. Dampen the edges with a little milk and close the dough over the jam. Tur the buns over and place on a greased baking sheet. Brush the buns with a little milk and sprinkle with caster sugar. Bake in oven for 15 - 20minutes.
Cool on a wire rack, and serve when cold, or slightly warm. DON’T eat straight from the oven, no matter how gorgeous the smell, the jam centres will be very hot and will burn!!