Raspberry Buns Mary Berry
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.
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