These simple buns use the rubbing in method and I often made them in the evening after school for my Dad who loved them.
2 non-stick baking trays
US Customary units
1 to 2
a little milk and caster sugar for the glaze
Preheat the oven to 200C
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.
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.
Lightly flour your hands then divide the mixture into 10 even-sized pieces and roll each one into a little ball.
Put the buns on to non-stick baking tray with 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 oven, about, for about 15 minutes, until they are risen and nicely browned. The jam should burst through the surface.
Use a palette knife and slip the buns on to a wire tray to cool. When they are cold the jam will shrink slightly.
If you do not have non-stick baking trays, then line your trays with parchment paper or grease them with a little butter, margarine or oil to prevent the buns from sticking to the tray.
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