These jammy buns are a yummy treat and so easy to make – young kids will love to help! They are little sponge cakes with a jammy centre, like a jam doughnut. They are so tasty you won’t be able to resist just one more!
This recipe is made using a basic sponge like in our sultana buns, see the bottom of the recipe for some great ideas for variations as you can make so many different types of bun with this basic recipe!
Makes approx 24 buns.
6 oz butter
6 oz caster sugar
drop of vanilla extract
6 oz self raising flour
24 paper bun cases
1. Pre heat oven to 200*C (190*C for fan ovens)
2. Cream the sugar and butter together until creamy and fluffy.
3. Break the eggs into a jug, add a drop of vanilla extract and mix together.
4. Pour a small quantity of the eggs into the cake mix, and beat the eggs in. Repeat until all of the eggs have been used up. (Add a little flour into the cake mix with the eggs to stop the mix from curdling).
5. Sift the flour in 2 lots into the bowl. Gently fold in the flour.
6. Spoon a teaspoon of cake mix into the bun cases. Add a small dollop of jam (a quarter to half a tsp full) to the middle of the cake mix.
7. Add another teaspoon of cake mix of top so it encases the jam in the cake. The cakes need to make the bun cases 2 thirds full when done.
8. Cook for approx 10-15 mins or until they start to go golden on top. To test if they are done give the top of the bun a little press, if it bounces back they are ready 🙂
9. Cool on a wire rack, and then store in an airtight tin. These keep well for about a week. The buns can also be frozen.
While looking around for this recipe I found these variations on the basic sponge.
- add some cocoa and a drop of milk for chocolate buns
- add some dessicated coconut and a drop of milk for coconut buns
- add chopped sultanas, cherries, chopped apricots or other dried fruit for fruity buns
- add a mashed banana for banana buns
- Cut a circle out of the top of the bun and fill with buttercream then replace with top in halves for butterfly cakes
- Put a small blob of the jam on top of half of mixture then other half of mixture on top for jammy buns
- Add some choc chips (roll in flour before adding them, apparently it stops them sinking to the bottom) for chocolate chip buns.
- Add lemon juice instead of vanilla and then make lemon icing for the top, using some lemon juice with the water you add to icing sugar.