Raspberry Buns

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Quick and easy to make, these jam-flavoured ‘cakes’ are fine for the children’s tea, or for mid-morning with a glass of milk. Make them with different jams – raspberry, apricot or marmalade – so the children can choose their favourites.


  • 225 g/8 oz self-raising flour
  • pinch salt


Sift the flour and salt into admixing basin. Add the butter in pieces and rub into the flour. Add the sugar. Lightly mix the egg and milk and pour into the centre of the ingredients. Using a fork mix to a rough dough in the basin.

Turn out on to a floured board and knead lightly. Divide in half and roll each piece into a sausage about 30