Saturday, 6 October 2012

One for mum.

Last week, during a conversation with my mum, she mentioned how much she missed raspberry buns, which she used to make all the time when I was young. I have to admit I had completely forgotten about this particular delicacy from my childhood until mum mentioned them. She said quite wistfully she never got them any more because Dad didn't bake that sort of thing, and of course with mum's disability she cant bake any more. She wasn't sure of the recipe but 'thought she had it written down somewhere', but didn't know where! Trusty Google to the rescue and within 2 minutes I had a recipe from a fellow bloggers page which she had got from a 1970's magazine clipping. I called mum back and she confirmed that this sounded right. I promised to make the buns and send them with Mr Vander-Cave when he was next down in the south. Mum said that they are best eaten fresh from the oven and admitted that she could happily polish off half a batch instantly when she used to make the buns!
I have to say I found containing the jam within the bun a bit tricky and ended up flattening the dough out then pulling the edges up and over the jam which worked better. Mum was right as they were particularly scrummy when fresh from the oven, so I hope she enjoys the remainder when they get delivered to her today! 

Raspberry Buns
Makes 10
8oz self-raising flour
pinch of salt
3oz margarine (I used butter, I didn't have any marg)
3oz caster sugar
1 egg
1 to 2 tablespoonfuls of milk
raspberry jam
a little milk and caster sugar for the glaze
a little cooking oil or melted fat
2 baking trays

Brush the baking trays with a little oil of melted fat. Heat the oven to gas mark 6 or 400 degrees (that would be Fahrenheit, so 200C), to be ready for the buns.

Sift the flour and salt into a large mixing bowl. Add margarine and cut it into small pieces with a knife. Lift up the flour and margarine in your fingers and rub it as it falls back into the bowl; lifting it above the bowl keeps the mixture cool (I used my Kenwood with the k beater). When the mixture is of an even texture and all the little pieces of margarine have disappeared, stir in the caster sugar.

Beat the egg in a small bowl. Add it to the mixture with just enough milk to make a stiff dough; this may only be a tablespoonful and it depends on the size of the egg.

Divide the mixture into 10 even sized pieces and , with your hands lightly floured, roll each one into a little ball. Put the buns on to a greased baking tray with rough space between to allow them to spread. With your fingers, form a hollow in the centre of each bun to hold the jam.

Put a small spoonful of jam into the hollowed centre of each bun. Pinch the mixture together over the jam, so that the jam is hidden. Brush the tops of the buns with a little milk and sprinkle them with caster sugar.

Cook the buns just above the centre of the fairly hot oven for about 15 minutes, until they are risen and nicely browned. The jam should burst through the surface. Using a palette knife, slip the buns on to a wire tray to cool.

Update; Mum reports that they were "Very Nice" which to anyone who knows my mum will attest that is high praise!

1 comment:

  1. Ahh, we were trying to remember the name of these the other day. My mum used to make them too. Have a craving for one now!