New Fashioned Raspberry buns
For those of you that feel the need to consume a sneaky cake or three before the initial ‘afternoon tea’ operation (or even first thing in the morning if you have had a particularly disturbing dream the night before) I have dug around through many shoeboxes and found a recipe which will make any man’s mouth water and leave women drooling openly until they hear the ting of the timer. Not counting the amount of time it will take to drag out the old (and probably past the sell-by date)bag of caster sugar and other implements this recipe should take roughly 15 minutes, not long even for lazy people who have a tendency to wander off in the middle of watching the oven (me included!)
You’re going to need:
8 oz self raising flour
3 oz caster sugar (see, it does come in handy eventually!)
4 oz margarine (as this is not butter you are creating the reassuring illusion that these cakes won’t be as fattening!! Result.)
1 egg, beaten
Baking sheets
Wire rack
2/3 dessertspoons of milk
Raspberry jam
You’re also going to need even more caster sugar to drizzle on the top allowing a nice Christmassy feel!
Set the oven to 425f or Mark 7 (or even John). Grease and flour the baking sheets. Sift the flour into a bowl and rub in the margarine (you have to admit that’s the most enjoyable part of the process!). Add the sugar and then the beaten egg with enough milk to make a stiff consistency (you don’t want the whole thing getting stuck all over the worktop and everything you touch being left with a gunk-like residue!) You then need to div
ide the mixture into walnut sized balls and put them on the baking sheets allowing them to room to spread. Make a hole in the centre of each ball and put some raspberry jam in, then try your hardest to pinch the sides back together again without the whole thing exploding in your face, (this rarely ever happens). Dust some more sugar on the top and bake for about 10 minutes. You’ll then need to simply turn the heat down to 350 f (or mark 4) and then bake for another 5 minutes or so. The buns should look nicely golden in colour and you’ll need to stick them onto your wire rack to cool so that you don’t stuff a burning one into your mouth (although the temptation is quite ridiculous!!).
Enjoy them and try to share them with family or friends (if there are any left by the time they arrive.)
For those of you that feel the need to consume a sneaky cake or three before the initial ‘afternoon tea’ operation (or even first thing in the morning if you have had a particularly disturbing dream the night before) I have dug around through many shoeboxes and found a recipe which will make any man’s mouth water and leave women drooling openly until they hear the ting of the timer. Not counting the amount of time it will take to drag out the old (and probably past the sell-by date)bag of caster sugar and other implements this recipe should take roughly 15 minutes, not long even for lazy people who have a tendency to wander off in the middle of watching the oven (me included!)
You’re going to need:
8 oz self raising flour
3 oz caster sugar (see, it does come in handy eventually!)
4 oz margarine (as this is not butter you are creating the reassuring illusion that these cakes won’t be as fattening!! Result.)
1 egg, beaten
Baking sheets
Wire rack
2/3 dessertspoons of milk
Raspberry jam
You’re also going to need even more caster sugar to drizzle on the top allowing a nice Christmassy feel!
Set the oven to 425f or Mark 7 (or even John). Grease and flour the baking sheets. Sift the flour into a bowl and rub in the margarine (you have to admit that’s the most enjoyable part of the process!). Add the sugar and then the beaten egg with enough milk to make a stiff consistency (you don’t want the whole thing getting stuck all over the worktop and everything you touch being left with a gunk-like residue!) You then need to div
ide the mixture into walnut sized balls and put them on the baking sheets allowing them to room to spread. Make a hole in the centre of each ball and put some raspberry jam in, then try your hardest to pinch the sides back together again without the whole thing exploding in your face, (this rarely ever happens). Dust some more sugar on the top and bake for about 10 minutes. You’ll then need to simply turn the heat down to 350 f (or mark 4) and then bake for another 5 minutes or so. The buns should look nicely golden in colour and you’ll need to stick them onto your wire rack to cool so that you don’t stuff a burning one into your mouth (although the temptation is quite ridiculous!!).Enjoy them and try to share them with family or friends (if there are any left by the time they arrive.)
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