This recipe is super easy and quite traditional…nothing fancy and just plain yummy results.

Here’s how…

1. Pre-heat the oven to 180C or 400F.  Mix up the cake ingredients until you get a dropping off the spoon consistency.

Cake Ingredients

1/2 cup caster sugar (I use unrefined but only for the strange reason that I visited a sugar factory as a child…more on that another time!)

1/2 cup unsalted butter at room temperature

2 eggs

3/4 cup self-raising flour

1/2 teaspoon vanilla extract (or you may like to use almond)

2-3 tablespoons of milk (add this last once all the other ingredients are mixed together)

You will also need:

1 pack of shop bought shortcrust pastry

1 jar raspberry jam (my children prefer the seedless kind but use whatever jam you favour)

2. On a floured surface roll out the pastry until it’s about 2-3mm thick, using a cookie cutter (or in my case one of the childrens drinking cups…it was the perfect size!) cut out 12 circles then place these in a muffin tray.

3. Add 1/2 teaspoon or so of your favourite jam and top with a tablespoon of cake mix.

4. Place on the middle shelf in the oven and bake for 15-20 minutes.  If they look good and golden the buns are ready!

5. Place the buns on a cooling rack (they may deflate a bit, but it won’t alter the yumminess) and see if you can wait 5 minutes before taking a bite!

6. Dust with icing sugar and pile them up for sharing.

Note: This lovely glass cake stand was a fabulous charity shop find.  It’s not just home items I have been very lucky to find, I also stumbled upon two gorgeous vintage gowns in my size at the local Oxfam shop…quite often my first stop when hunting for treasure! HMWxx

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