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
  • 75 g/3 oz butter
  • 75 g/3 oz castor sugar
  • 1 large egg
  • 2 tablespoons milk


    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 cm (12 in) long. Cut each roll into eight equal pieces and form each piece into a ball. Space a little apart on two greased baking trays and using a floured thumb make a small indent in each bun.

    Fill the space in each bun with a little raspberry jam, then with floured fingers pinch up the sides to keep the jam in. Brush with a little milk and sprinkle with a little castor sugar. Place in the centre of a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake for 15 minutes. Cool on a wire tray.