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Jam for Raspberry buns

Raspberry Buns

Janice Pattie
These simple buns use the rubbing in method and I often made them in the evening after school for my Dad who loved them.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Baking, Dessert
Cuisine British
Servings 10
Calories 199 kcal


  • weighing scales
  • Measuring spoons
  • Large bowl
  • 2 non-stick baking trays
  • blunt knife
  • small bowl
  • whisk
  • palette knife


  • 225 g self-raising flour
  • 1 pinch of salt
  • 85 g margarine
  • 85 g caster sugar
  • 1 egg
  • 1 to 2 tbsp milk
  • 60 g raspberry jam
  • 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. 


Calories: 199kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 17mgSodium: 93mgPotassium: 37mgFiber: 1gSugar: 12gVitamin A: 328IUVitamin C: 1mgCalcium: 11mgIron: 1mg