Tuesday, 9 October 2012

Old School Jammy Buns

Ice packs, slings and heat packs continue today, but I am being well looked after and entertained  by my wonderful parents. This tendinitis business is no fun. That said my mother dearest is keeping me well entertained. Today I got all nostalgic when she suggested making Jammy Buns. These remind me of primary school, when Shaud (a.k.a Mom) would put one as a surprise in my lunch box. The great thing about these sweet treats is that they freeze really well, so you can make large batches and then stash them away. The 'bun' is made up of a shortcrust pastry base, delicious jammy centre and tasty Madeira top. Watching from the sidelines continues today, but on the up side I'm getting really good at giving directions!

Jammy Buns

Makes 12

Ingredients:
Pastry
85g butter
170g plain flour
A little water

Madeira mixture
170g sugar
170g butter
3 eggs
255g self-raising flour
Jam of your choice (I always use raspberry or strawberry)

Method:
1. For the pastry, place the flour in a bowl. Cube the chilled butter and mix together with 
    the flour in a free-standing mixer until it resembles bread crumbs. Add in the water a 
    little at a time until you form a stiff dough. Then place in cling film and chill for 30 
    minutes.
2. Meanwhile cream the butter and sugar until light and fluffy. In a separate bowl, beat the 
    eggs and then add gradually to the mixture. Next fold in the flour a little at a time.
3. Roll out the pastry to a thickness of 0.5cm and cut out circles and fit the rounds into 
    greased cupcake tins. Then using  two teaspoons add a spoonful of jam to each pastry 
    case. Finally divide the Madeira mixture between the twelve cases.
4. Place in the oven at 180C for 20-25 minutes or until golden brown. When cooked place 
    on a wire rack to cool.


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