Mary Berry Raspberry Jam Buns Recipe

Indulge your taste buds in the delightful world of Mary Berry Raspberry Buns. Bursting with the vibrant flavours of raspberry jam, these sweet buns are a treat for both the eyes and the palate. With their golden-brown crust and luscious jam filling, Mary Berry Raspberry Jam Buns are a delightful addition to any tea time or brunch spread.

Named Jammy Buns by Mary Berry, these delightful treats were traditionally made with blackberry jam. However, in her book ‘Mary Berry 100 Cakes and Bakes,’ she encourages us to get creative by swapping in any berry jam we fancy.

RELATED:

• Mary Berry Rock Cakes
• Mary Berry Raspberry Parfait
• Mary Berry Raspberry Roulade

Why you’ll love this

As a kid, this is the second recipe I cooked on my own after trying the Rock Buns, and have cooked them for several years every Sunday morning. These are a few reasons why I’m sure you and your family will enjoy this British classic.

• Fruity Goodness: Raspberry and buns go hand in hand, creating a timeless combination that never fails to impress. The sweet and tangy raspberry jam adds a burst of fruity goodness to the soft and fluffy buns, making each bite a heavenly experience.
• Mary Berry’s Expertise: Mary Berry is renowned for her reliable and mouthwatering recipes. While she expertly embraces true British cuisine, it’s always intriguing to experience her unique twist on timeless and beloved classics.
• Versatile and Convenient: Raspberry Jam Buns can be enjoyed at any time of the day. The only problem is to resist and have some left to enjoy the following day.
• Young Bakers: Let your young ones learn the pleasure of baking by starting with this recipe. I have seen no kid that doesn’t like to prepare these buns yet. It’s also nice to give them the opportunity to create homemade treats that are fresh, flavorful, and made with love.

Raspberry Jam Buns Mary Berry recipe

What are the 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 it 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.

Ingredients

• Self-raising flour – 225g / 8oz self-raising flour (OR all-purpose flour + 3 teaspoons baking powder 1/4 teaspoon salt)
• Ground mixed spice – 1/4 teaspoon
• Butter – 50g / 2oz softened butter
• Caster sugar – 100g (4oz)
• Egg – 1 large egg beaten
• Milk – 4 tablespoons full-fat milk
• Raspberry jam – 50g raspberry jam or any other jam made from berries (strawberries, blackberries, blueberries, and blackcurrant).
• Icing sugar – for sprinkling

How to make Raspberry Buns

1. Preheat the oven to 200 degrees Celsius/ Fan 180 degrees Celsius/ gas mark 6.
2. Lightly grease two baking sheets.
3. 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.
4. Stir in the sugar.
5. Mix the egg and milk together, then add it to the mixture. Only add enough liquid to form a stiff dough.
6. Divide the dough into 24 pieces and roll each piece into a smooth ball.
7. Create a depression in the center of each dough ball using the handle of a wooden spoon
8. Place about 1/4 teaspoon of jam into each small hole.
9. Arrange the jam buns (with the jam side up) on the prepared baking sheets.
10. Bake for 8-10 minutes until the cakes have a pale golden brown colour.
11. Carefully remove them from the baking sheets and allow them to cool slightly.
12. Dust the cakes with icing sugar and serve them while still warm.

Tips & Variations

• The original recipe says 100 g of any berry jam, but I barely managed to put in 50g so decided to alter the recipe.
• As per the original recipe, you can make 24 buns, however, I managed to make only 12 with each dough ball weighing approximately 37 g. However, if you decide to double the recipe, 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

Raspberry Buns Mary Berry

Caroline Sciberras

Indulge your taste buds in the delightful world of Raspberry Jam Buns, a recipe inspired by the legendary Mary Berry. Bursting with the vibrant flavours of raspberry jam, these sweet buns are a treat for both the eyes and the palate. With their golden-brown crust and luscious jam filling, Mary Berry Raspberry Jam Buns are a delightful addition to any tea time or brunch spread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Bread/Dessert

Cuisine British

Servings 12

Calories 152.97 kcal

Ingredients

  

• 225 grams 8 ounces self-raising flour (or all-purpose flour + teaspoons baking powder + 1/4 teaspoon salt)
• 1/4 teaspoon ground mixed spice
• 50 grams 2 ounces softened butter butter
• 100 grams 4 ounces caster sugar
• 1 large egg beaten
• 4 tablespoons full-fat milk
• 50 grams 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 24 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 color.
• 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.

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 work best
• If you don't want the cakes too sweet then reduce the amount of sugar and skip the dusting with icing sugar