Raspberry Buns

Ingredients

• 225g/8 oz self raising flour
• 1 large egg lightly beaten
• 35g/1 and a half oz Raisley (substitute: 1 teaspoon baking powder)
• A little milk
• Raspberry Jam
• 75g/3 oz butter
• A little extra milk
• 75g/3 oz caster sugar
• A little extra caster sugar

Directions

Preheat the oven to 180C / 350F / Gas Mark 4.

Sift the flour and baking powder (or raisley) into a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the sugar. Add the beaten egg and enough milk to form a soft dough. Divide the dough into 12 even sized pieces and roll them into balls.

On a lightly floured board, flatten each one slightly and place half a teaspoon of raspberry jam in the centre. Dampen the edges with a little milk and close the dough over the jam. Turn the buns over and place them on a greased baking sheet. Brush with a little milk and sprinkle with sugar. Bake in the oven for 15 to 20 minutes.

Cool on a wire rack and serve when cold, but do be careful if tempted to eat straight from the oven, the jam will be very, very hot.

Makes 12

An old recipe which deserves a revival. Raspberry Buns with their jam centres are absolutely delicious and popular with children and adults alike. I was delighted to come across a very good version in a handwritten cookery book dating back to 1923, by Ivy Peatman, lent to me by her son Neville Peatman who assures me it was one of his mother’s favourite recipes. — Julie Duff (BBC Radio4)

Source: BBC Radio4