Farmersgirl Kitchen

Cutting Recipes from magazines

Uncategorized | February 11, 2010 | By

I’ve been cutting recipes out of magazines for a very long time and this is the very first. The recipe probably comes from either Woman or Woman’s Own Magazine, I’m fairly sure that is who Mary Meridith wrote for and those were the magazines that my mum bought every week. It had been stuck into some kind of book, yes I have been making scrapbooks of a kind since I was a child, but although I must have decided to get rid of the rest of the book, I kept the recipe for the Raspberry Buns because I used to make them for my Dad, they were his favourite.

I was going to make some to show you, then I got on the scales and realised that if I made them I would probably eat some and I had better not! Then I tried to find an image of a Raspberry Bun to show you what they should look like but any that were even close were copyright. So I guess you will just have to make them yourself if you want to see what they are like. The recipe is in ‘old money’ I’m afraid and a little archaic in the way it is written, although we are probably talking 1972 ish.

Raspberry Buns
Makes 10

8oz self-raising flour
pinch of salt
3oz margarine
3oz caster sugar
1 egg
1 to 2 tablespoonfuls of milk
Raspberry jam
a little milk and caster sugar for the glaze
a little cooking oil or melted fat
2 baking trays

Brush the baking trays with a little oil of melted fat. Light the oven at Gas mark 6 or 400 degrees (that would be Fahrenheit, so 200C), to be ready for the buns.

Sift the flour and salt into a large mixing bowl. Add margarine and cut it into small pieces with a knife. Lift up the flour and margarine in your fingers and rub it as it falls back into the bowl; lifting it above the bowl keeps the mixture cool. When the mixture is of an even texture and all the little pieces of margarine have disappeared, stir in the caster sugar.

Beat the egg in a small bowl. Add it to the mixture with just enough milk to make a stiff dough; this may only be a tablespoonful and it depends on the size of the egg.

Divide the mixture into 10 even sized pieces and , with your hands lightly floured, roll each one into a little ball. Put the buns on to a greased baking tray with rough space between to allow them to spread. With your fingers, form a hollow in the centre of each bun to hold the jam.

Put a small spoonful of jam into the hollowed centre of each bun. Pinch the mixture together over the ham, so that the jam is hidden. Brush the tops of the buns with a little milk and sprinkle them with caster sugar.

Cook the buns just above the centre of the fairly hot oven, about Gas mark 6 or 400 degrees, for about 15 minutes, until they are risen and nicely browned. The jam should burst through the surface. Using a palette knife, slip the buns on to a wire tray to cool. When they are cold the jam will shrunk slightly, so fill them.

You can pretty well date this recipe by what I found on the back…anyone remember David Cassidy? – didn’t he look gorgeous.


  1. Leave a Reply

    February 13, 2010

    OMG Janice!!! you just melted the years away for me!!! I adored DC way back then. I love raspberry buns & my Mum still makes them. She has a book she stick recipes in and its ancient. I bought her a new one a while back but she still uses the old one…a real treasure! XXX

  2. Leave a Reply

    February 13, 2010

    I don't beleive it Janice! But I used to make these with my elder sister most sundays.

    Our recipe came from my mum's cookbook don't no who wrote it – but it had a red cover any help? lol

    They do taste delicious maybe I;ll make some this week and taste and photograph them for you. haha.

    David Cassidy hey – "how can I be sure" hahaha

  3. Leave a Reply

    February 13, 2010

    Yum – I used to do something similar but I'm sure we called ours Melting Moments?

  4. Leave a Reply

    February 13, 2010

    Oooh, a real blast from the past – I remember baking raspberry buns as a kid (with homemade raspberry jam, of course!). David Cassidy was a little past his prime by the time I thought about pop music, though!

  5. Leave a Reply

    February 13, 2010

    Defo going to make these!!! Just one question … who is David Cassidy? (My ignorance is more than likely based on country or origin as opposed to age!)

  6. Leave a Reply

    February 13, 2010

    certainly brings back memories. I remember Mary Meridith – my mum used to have Woman and Woman's own – and I still do most weeks. I remember when I was young mum had a Bero recipe pamphlet that got used and used so much it became quite tatty – don't know what happened to it in the end – wish I'd still got it. x

  7. Leave a Reply

    February 14, 2010

    Oh Yum Janice!! They both sound delish, and that dish at the end. Who didn't have a crush on him in the 70's!! xxoo

  8. Leave a Reply

    February 14, 2010

    what a great find janice and an added bonus to find DC on the back 🙂

  9. Leave a Reply

    kate the bake
    February 14, 2010

    My first item of branded clothing was a DC t-shirt by Ladybird. I had no idea who he was, but I remember wanting to show my new knickers to my much older cousins because I was sure they would think I was cool. I was wrong on so many levels, aged 4!

    Appropriately, the recipe was one of my cousins' mum's stalwarts and I LOVE them! I still make them and have it ready to blog soon in gf version.

  10. Leave a Reply

    Giles - Anyone For Seconds?
    February 15, 2010

    Mmmmm, I love things like this. Raspberries are among my favourite fruits/berries and these are perfect sunday afternoon treats! Kate, I'm looking forward to seeing the GF versions soon 🙂

  11. Leave a Reply

    February 21, 2010

    Mmmmm Yum! I want to try and make these!
    They sounds really good – but I'll need to find out what caster sugar is first…..

  12. Leave a Reply

    January 18, 2012

    Thanx for this recipe Janice , have lost my Be-Ro recipe book and Raspberry buns are my sons favourite. David Cassidy = LUSH .x

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