Mary Berry Raspberry Jam Buns Recipe
by Mary Berry
What are Mary Berry Raspberry Buns?
Raspberry Jam Buns are delightful baked treats that consist of soft, fluffy buns filled with a generous amount of tangy raspberry jam. The buns are pillowy soft on the inside, and the fruity jam filling gives them that extra burst of raspberry goodness. Raspberry Jam Buns can be enjoyed fresh out of the oven or at room temperature, making them a versatile and convenient option for any occasion.
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Why You’ll Love This
This was the second recipe I ever made on my own as a kid—right after trying the Rock Buns. Ever since, baking these every Sunday morning has become a joyful ritual in my home. Here’s why I know you and your family will fall in love with these Mary Berry Raspberry Jam Buns, too:
- Fruity Goodness: Raspberry jam and soft, fluffy buns are a timeless combo. Sweet, tangy, and lightly spiced—they deliver pure comfort in every bite.
- Mary Berry’s Magic: With Mary Berry’s trusted method and signature twist on traditional bakes, these buns are foolproof and full of flavour.
- Dangerously Convenient: These buns are perfect for breakfast, tea time, or dessert. Just try not to eat them all before the next day!
- Fun for Young Bakers: This is one of the easiest recipes for kids to help with. It’s hands-on, forgiving, and results in homemade treats packed with love and flavour.
Tips for the Perfect Jam Buns
- The original recipe calls for 100g of any berry jam, but I found 50g was enough to fill all the buns without making them too messy or overly sweet.
- Although Mary Berry’s original recipe says it makes 24 buns, I could only get 12 from the given ingredients. Each dough ball weighed around 37g.
- If you double the recipe, I recommend baking in batches of 12 for even results.
- If you prefer a less sweet bun, feel free to reduce the amount of sugar in the dough and skip the final dusting of icing sugar.
What You’ll Need
Ingredients for Mary Berry Raspberry Buns
- Self-raising flour – 225g / 8oz / 1¾ cups self-raising flour (OR all-purpose flour + 3 teaspoons baking powder, 1/4 teaspoon salt)
- Ground mixed spice – 1/4 teaspoon
- Butter – 50g / 2oz / ¼ cup softened butter
- Castor sugar – 100g /4oz / ½ cup castor sugar
- Egg – 1 large egg beaten
- Milk – 4 tablespoons full-fat milk
- Raspberry jam – 50g (roughly 10 teaspoons) raspberry jam or any other jam made from berries (strawberries, blackberries, blueberries, and blackcurrants).
- Icing sugar – for sprinkling
Variations
- Choose your jam: You can use any jam you like, but berry-based jams such as raspberry, strawberry, blueberry, or blackcurrant give the best flavour and contrast.
- Lemon Curd & Raspberry Twist (Inspired by Jamie Oliver): Got leftover lemon curd? Try filling your Jam Buns with Mary Berry’s iconic lemon curd for a tangy upgrade. For a gourmet twist, spoon a little lemon curd into the centre, then top it with a dab of raspberry jam—an inspired nod to Jamie Oliver’s raspberry lemon curd cheesecake. The tart lemon perfectly balances the sweet jam, making each bite extra special.
Step-by-Step: How to Make Mary Berry Raspberry Buns
- Preheat & Prepare: Preheat the oven to 200°C (180°C fan) / Gas Mark 6 and lightly grease two baking sheets.
- Make the Crumb Base: In a bowl, combine flour, ground mixed spice, and butter. Rub with your fingertips until the mixture resembles fine breadcrumbs. Finally, stir in the sugar.
- Mix Wet Ingredients: Stir in the sugar. In a separate bowl, mix the egg and milk.
- Form the Dough: Gradually add the egg-milk mixture to the dry ingredients, using just enough to form a stiff dough.
- Shape the Buns: Divide the dough into 24 equal pieces and roll each into a smooth ball.
- Add Jam Filling: Use a wooden spoon handle to make a small depression in each ball. Fill each hole with about ¼ teaspoon of raspberry jam.
- Bake the Buns: Place buns jam-side up on the baking sheets. Bake for 8–10 minutes until pale golden brown.
- Cool & Serve: Let buns cool slightly, then dust with icing sugar and serve warm.
Saving Raspberry Jam Buns For Later
Whether you’re making these buns ahead for guests or saving leftovers for later, here’s how to keep them tasting fresh and delicious:
Storing at Room Temperature:
- Best enjoyed within 1–2 days.
Place the cooled buns in an airtight container and store them at room temperature. - Keep them in a cool, dry place, away from direct sunlight or heat.
- To refresh them, pop them in a warm oven for 3–5 minutes or microwave for 10–15 seconds.
Refrigeration (Optional)
Not recommended for optimal texture, as refrigeration can make the buns dry or tough.
If you must refrigerate (e.g., in very hot climates), wrap them tightly and reheat before serving.
Freezing for Later
Yes, you can freeze them! These buns freeze beautifully.
- Once completely cooled, place them in a single layer on a baking tray and freeze until solid.
- Then transfer to a zip-top freezer bag or an airtight container for up to 2 months.
- To serve: Thaw at room temperature and warm in a low oven. Dust with icing sugar before serving.
💡 Tip: Avoid dusting with icing sugar before freezing. Add it fresh after reheating for the best appearance and taste!
How to Serve Raspberry Buns
These Raspberry Jam Buns are as delightful to present as they are to eat. Here are a few serving ideas to elevate your tea time or brunch spread:
- Serve warm or at room temperature for the best texture and flavour. Just-baked buns are especially irresistible!
- Dust with icing sugar just before serving for a light, elegant finish that adds visual charm and a touch of sweetness.
- Pair with a hot drink like a comforting cup of English breakfast tea, Earl Grey, or freshly brewed coffee.
- Add a dollop of indulgence by serving with clotted cream, whipped cream, or even a scoop of vanilla ice cream for dessert.
- Create a stunning display by arranging the buns on a tiered cake stand, wooden serving board, or a pretty platter—perfect for brunch tables or afternoon tea with guests.
💡 Pro Tip: Garnish the serving platter with fresh berries and mint leaves for a colourful, inviting presentation.
More Fruit Bread Recipes:
- Rock Buns Mary Berry Recipe
- Hot Cross Buns Mary Berry Original Recipe
- Welsh Cakes Recipe (Mary Berry)
- Plain Scones Paul Hollywood Recipe
- Mary Berry Fruit Scones
More Jam & Cream Recipes
- Strawberry Jam Recipe Mary Berry
- Thimbleberry Jam
- Mary Berry Lemon Curd Recipe
- Homemade Lotus Biscoff Sauce
Health Info
| Calories: | 152.97 |
| Sugar: | 12.57 |
| Sodium: | 232.21 |
| Fat: | 4.13 |
| Carbohydrates: | 26.5 |
| Fiber: | 0.51 |
| Protein: | 2.58 |
Raspberry Buns Mary Berry
Description
Ingredients
- 225 g (8 ounces) self-raising flour (or all-purpose flour + teaspoons baking powder + 1/4 teaspoon salt)
- ¼ tsp ground mixed spice
- 50 g (2 ounces) softened butter butter
- 100 g (4 ounces) caster sugar
- 1 large egg beaten
- 4 tbsp full-fat milk
- 50 g of raspberry jam or any other jam made from berries strawberries, blackberries, blueberries, and blackcurrant.
- Icing sugar for sprinkling
Instructions
- Preheat the oven to 200 degrees Celsius/ Fan 180 degrees Celsius/ gas mark 6.
- Lightly grease two baking sheets.
- Combine the flour, ground mixed spice, and butter in a bowl. Use your fingertips to rub the butter into the mixture until it resembles fine breadcrumbs.
- Stir in the sugar.
- Mix the egg and milk together, then add it to the mixture. Only add enough liquid to form a stiff dough.
- Divide the dough into 12 pieces and roll each piece into a smooth ball.
- Create a depression in the center of each dough ball using the handle of a wooden spoon
- Place about 1/4 teaspoon of jam into each small hole.
- Arrange the jam buns (with the jam side up) on the prepared baking sheets.
- Bake for 8-10 minutes until the cakes have a pale golden brown colour.
- Carefully remove them from the baking sheets and allow them to cool slightly.
- Dust the cakes with icing sugar and serve them while still warm
Recipe Notes:
- If time permits, I recommend baking them in batches of 12 for better results.
- You can use any kind of jam in this recipe, but jam made from berries like strawberry jam, raspberry jam, blueberry jam, and blackcurrant jam works best
- If you don’t want the cakes too sweet, then reduce the amount of sugar and skip the dusting with icing sugar
Mary Berry Jam Buns FAQ
A: The original Mary Berry recipe yields 24 small buns, but we prefer 12 larger ones (37g dough each). Adjust as needed!
A: Yes! Mix 225g all-purpose flour + 3 tsp baking powder + ¼ tsp salt.
A: Berry jams (raspberry, strawberry, blackcurrant) work best, but any thick jam will do. Avoid overly runny varieties to prevent leakage.
A: Absolutely! Cut sugar in the dough to 50g and skip the icing sugar dusting for less sweetness.
A: Overfilling or too-thin jam can cause leaks. Use just ¼ tsp jam per bun, and ensure the dough fully seals the edges.
A: Keep in an airtight container for 2 days at room temp or freeze for up to 1 month. Reheat in a 160°C oven for 5 mins.
A: Her original “Jammy Buns” called for blackberry jam, but she encourages experimenting with any berry jam!
A: Fresh berries release moisture—stick to jam or try dried fruit for texture.
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Just tried these with freshly made blackcurrant jam! I followed your tips and created 12 buns. Amazing. Thank you!
Thank you for your feedback! I’m not a big fan of blackcurrant but planning to try them with blackberry jam this summer 🙂