Mary Berry Raspberry Jam Buns Recipe
Craving a classic British bake with a fruity twist? These Mary Berry Raspberry Buns are soft, golden, and bursting with tangy jam—perfect for brunch or tea time. Adapted from a timeless recipe by Mary Berry, this family-favourite bake is simple enough for kids, yet impressive enough to serve guests.
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
Notes
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