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  Raspberry Buns 27 Mar 2006  
In the next of our series on regional and traditional cakes Julie Duff is reviving an old recipe.  Raspberry buns were once a favourite of hundreds of children and Julie is convinced they are due a renaissance. She showed Anna McNamee how to make them.
  Julie Duff's recipe  
Makes 12

An old recipe which deserves a revival. Raspberry Buns with their jam centres are absolutely delicious and popular with children and adults alike. I was delighted to come across a very good version in a handwritten cookery book dating back to 1923, by Ivy Peatman, lent to me by her son Neville Peatman who assures me it was one of his mother’s favourite recipes.

225g/8 oz self raising flour
1 large egg, lightly beaten
35g/1 and a half oz Raisley (substitute: 1 teaspoon baking powder)
A little milk
Raspberry Jam
75g/3 oz butter
A little extra milk
75g/3 oz caster sugar
A little extra caster sugar

Preheat the oven to 180C / 350F / Gas Mark 4.

Sift the flour and baking powder (or raisley) into a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the sugar. Add the beaten egg and enough milk to form a soft dough. Divide the dough into 12 even sized pieces and roll them into balls.

On a lightly floured board, flatten each one slightly and place half a teaspoon of raspberry jam in the centre. Dampen the edges with a little milk and close the dough over the jam. Turn the buns over and place them on a greased baking sheet. Brush with a little milk and sprinkle with sugar. Bake in the oven for 15 to 20 minutes.

Cool on a wire rack and serve when cold, but do be careful if tempted to eat straight from the oven, the jam will be very, very hot.

Cakes Regional and Traditional by Julie Duff, published by Grub Street, ISBN 1904943 19 5.
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