Ice packs, slings and heat packs continue, but I am being well looked after and entertained by my wonderful parents. Today I got all nostalgic when Shaud suggested making Jammy Buns! These remind me of primary school, when Shaud 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. Thanks again to Shaud for helping me out, my right hand 'gal....literally! Watching from the sidelines continues today, but on the up side I'm getting really good at giving directions. This one-handedness is getting very frustrating!
170g plain flour
A little water
255g self-raising flour
Jam of your choice (I always use raspberry or strawberry)
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
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.