This weekend, as many before, a cloud of flour lingered over my kitchen as I donned my floral apron and busied myself with the creation of my latest tasty treats – jam buns. The reason I love baking so much is I have a ridiculously sweet tooth. I constantly need something on hand to satiate my cravings. I do not relish shop-bought cakes and such, I like to know what is in my food and ultimately home-baked confection is a lot more tasty.
The recipe: makes 12-16 buns
8oz self-raising flour
4oz butter, softened
(whizz the flour and butter together until like breadcrumbs)
4oz caster sugar
(combine together until into a soft dough)
Once the mixture is combined, take small sections and roll them into a ball between your hands. The next stage is optional but I like to roll the buns in brown sugar and oats. The mixture will be quite sticky so the oats and sugar easily coat the sweet golden globes. Arrange them on a well floured baking tray, leaving ample room between the buns as they will spread, and then indent them with a little hole. I use the end of a wooden spoon, dipped in flour and then twisted into the dough, about half way through. Fill the buns with the fruity conserve of your choice, I opted for raspberry. Place your buns in the oven (180 degrees c) for 10-12 minutes…et voila…
They are not the most delicate of morsels but my word, they are scrumptious! You cannot beat this classic English fare with a cup of tea in the afternoon.