Jam Buns

A very simple idea. When I was asking around about recipes that some of my more senior Cornish friends remembered from their childhood, almost all spoke of Jam Buns. I don’t recall ever eating them but my husband did and after my first attempt, he scoffed four before they were cold. I think I may have to keep making them! Nowadays it is all rich cupcakes and heavily decorated fancies, so it is refreshing to see such a simple and delicious bun. They are very easy to make and I used a basic Victoria mix.

Prepare a bun tin, lined with cases. Turn fan oven on to 190 deg C

4 oz butter

4 oz castor sugar

4 oz self raising flour

2 eggs, beaten

a few drops of vanilla essence [not sure if that was around in the early part of the last C]

Jam of your choice.

Everyone I spoke to, said it was usually homemade Blackberry Jam that their mother’s used. As I have mentioned before, that fruit was free and it was in common use. I used homemade Apricot, mostly because that was already open.

Cream the softened butter, essence and sugar until fluffy then gradually whisk in the beaten eggs. With a wooden spoon beat in the flour.

Using a couple of dessertspoons half fill the bun cases, then carefully make a little well in each. Place half a teaspoon of jam in each well, then cover with the remaining mix. Make sure it is sealed so that the jam does not run out. Do not fill the cases more than three quarters of the way up or they will pour over the sides when rising.

Bake for about 12 minutes, until golden. When cold, I dusted them lightly with icing sugar. Lovely. Simple. Easy. Yummy.