On 28th March 2020, I started to post recipes on Facebook, just as a bit of fun, something that parents could do with their children during the lockdown. I didn't realise how popular the recipe for raspberry buns would be, so I thought I should publish it on my website. Within hours, the post had been shared hundreds of times. By the time I went to bed, it had been shared thousands of times! At the time of writing this, 3 weeks later, it has been shared 4,000 times and reached 663,108 people.
I have loved seeing the photographs of kids making the raspberry buns, and the adaptations that people have made. Instead of jam, someone added lemon curd and someone else added chocolate spread. Someone put dessicated coconut in the bun.
So whether you want to adapt the recipe yourself, or stick to the classic, here it is.
Ingredients:
150g self-raising flour
75g butter, softened
1 egg, beaten
75g white sugar
6 blobs of raspberry jam.
Mix the butter and sugar together, as though you were making a crumble until you get fine breadcrumbs. Then add the sugar and mix in.
In a separate bowl, beat the egg and add this to the mixture until you can bring it together in a dough. You might use all the egg, but you might not.
Then divide the dough into 6 equal balls.
Arrange the balls on a greased baking tray, about 3cm apart. Then make a dent in each one with your finger and fill it with a teaspoon of jam. My husband says that I don't put enough jam in, so make the dent as big as you like.
Sprinkle with sugar and bake in the oven for 10 minutes at 200 degrees.
The most difficult part of this recipe is leaving them alone until they cool down. They are much nicer cold, as to the top goes crunchy.
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