Raspberry Buns
Now here's a little blast from the past, and the first real nod in this whole blog to my Donegal grandmother.
Old-fashioned raspberry buns, made from simple store-cupboard ingredients; quick, tasty, and quite thrifty too: you don't need very much sugar or butter, or even much jam!
But you should use the very best raspberry jam that you can find. (Apply the tastebud test ð )
Ingredients:
6 oz plain flour
pinch salt
2 oz butter (or block margarine)
2 oz caster sugar, (or ordinary granulated sugar.)
1 teasp baking powder
1 large egg
3 Tablespoons milk.
Some good raspberry jam, and some extra table sugar for the tops,
Method:
Turn oven on to 200C and put 12 paper bun cases out on a bun tin or oven tray.
Sift together 6 oz of plain white flour and a pinch of salt.
Rub into this 2 oz of butter (or block margarine.)
Sift into this, 2oz of caster sugar with a teaspoon of baking powder.
Mix together in a cup, one large egg and three tablespoons of milk.
Gently but thoroughly mix in the liquid to form a soft dough: slacker than scone dough, but still malleable. (You might need a little more milk, but do not make it too wet) Keep back a wee drop of the liquid for finishing.
Turn dough out on to a floured surface and gently knead to form into a thick roll. Cut this into ten or twelve even sized pieces.
Roll lightly between your palms and drop each ball into a paper case.
Use the handle of a wooden spoon (dipped in flour) to poke a deep and fairly wide hole into the top of each bun.
Fill this with about one teaspoon of best raspberry jam. Not more, or it spills all over the place when cooking.
Pinch the edges together with your floury fingers to almost hide the jam - a rough, "rocky" appearance is typical, and correct. Brush each bun with the last bit of the egg wash or a little milk, and sprinkle a good pinch of sugar onto each.
This gives the typical crunchy top.
Pop into the oven for about 13 minutes.
When done, the dough is golden brown and there is usually a little bit of the jam appearing through the cracks.
You can eat them hot or cold; enjoy!
