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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I am dedicating this delicious recipe to Barb Talkington, Barbara Mooers, Diana Neal, and Lennie, without whose advice and guidance I would never have been able to make them properly! Ingredients:
8 ounces self-raising flour |
4 ounces margarine |
3 ounces caster sugar |
1 egg, beaten |
milk |
raspberry jam |
caster sugar (for dusting) |
Directions:
1. Set oven to 425°F or Mark 7.
2. Grease and flour baking sheets.
3. Sift the flour into a bowl and rub in the margarine.
4. Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
5. Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
6. Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.
7. Pinch the edges together again.
8. Dust lightly with caster sugar.
9. Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
10. The buns should be light golden in colour.
11. Cool on a wire rack.
12. Store in an airtight container at room temperature.
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