Raspberry, Almond & Vanilla Buns

Preparation info

  • Difficulty

    Easy

  • Makes About

    16

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

This is paying homage to my first ever recipe – the one that opened my eyes to baking. Once a term at primary school, aged 5, we would have a cooking lesson with Mrs Tutton. My mother would get all the ingredients ready for me in an old tin, with each component carefully wrapped in cling film. The night before I would be beside myself looking forward to the baking fest, and wouldn’t be able to sleep!

Ingredients

  • 180 g self-raising flour
  • 40 g ground almonds
  • pinch of baking powder
  • 110 g butter, cut into cubes
  • 110 g caster sugar
  • 1 egg
  • seeds of ½ vanilla pod or ½ tsp vanilla extract
  • 6 tbsp seedless raspberry jam

Method

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line a large baking sheet with baking parchment.

Put the flour, almonds, baking powder and butter into a bowl and then rub the mixture together using your thumb and fingers. Simply pick up bits of the mixture, rub it and then let it fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir in the sugar, then using a wooden spoon, make a well in the centre of the bowl and add the egg and vanilla and stir this all together. Then put your hands in the bowl and squidge the mixture together. If the mixture is a little dry, add 2–3 tablespoons of warm water to bring it together.

Put heaped tablespoons of the mixture onto the lined baking sheet, being sure to leave enough room for them to spread out. You should have enough mixture for about sixteen buns.

Using a floured finger or the end of the wooden spoon, make a dent in the top of each bun and spoon in a teaspoon of the raspberry jam. Pop the sheet into the oven and bake for 15 minutes, or until the buns are cooked through and turning a light golden brown around the edges.

Once the buns are baked, remove them from the oven and top up each bun with a little more raspberry jam, then leave to cool. This is the bit I always find the hardest, and have always found the hardest: leaving the buns to cool down enough to be eaten. Most of the time I just had to dig in the moment they came out of the oven, which would always result in me burning my tongue a little on the super-hot raspberry jam!