A versatile treat- serve these sweet, berry-filled buns in lunch boxes, at picnics, a treat for afternoon tea or warmed with ice-cream for a summer dessert. Switch the raspberries for rhubarb, our fruit of the month, for seasonality and better taste!
- Preparation time : 15 minutes – Cooking time : 15 minutes to 20 minutes – Total time : 35 minutes
- Makes: 20 buns
284ml pot St Ivel Buttermilk
200g light brown soft sugar
75ml vegetable oil, such as groundnut
75g desiccated coconut
1 tsp vanilla essence
2 tsp baking powder
1 tsp bicarbonate of soda
300g plain flour
150g fresh raspberries
- Preheat the oven to 190°C, gas mark 5. Place 20 paper cake cases into 2 x 12-hole bun tins.
- Place the buttermilk, sugar, oil, egg, coconut and vanilla essence in a mixing bowl and beat together until well combined.
- Sieve in the baking powder, bicarbonate of soda and the flour. Use a large spoon to combine very gently. Don’t overbeat the mix at this stage or the buns will be heavy.
- Add the raspberries and stir gently once or twice to mix. Divide the mixture between the paper cases and bake for 15-20 minutes until well risen, golden and just firm to the touch.
- Remove from the oven and cool on a wire rack, then dust with a little sifted icing sugar (optional). Eat or freeze on the same day.
Thanks to Waitrose for providing this week’s recipe. For more fruity and summary ideas, check out their recipe page.