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(c) Julia Briggs for use by The English Tea Store

This is one of my favourite recipes, my Mother made 24 of these most Fridays and they were all gone by Monday!  On her 90th Birthday we had a party with a buffet, games and music, and then supper.  My husband and I made 94 of these for the supper and although there were only about 60 people there, they all went!  They are not difficult to make but do take some time although you can speed things up by using ready-made pastry.

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(c) Julia Briggs for use by The English Tea Store

Heat the oven to 200 C 400 F or gas mark 6

grease two 12 hole patty tins

8 oz short crust pastry (ready-made or made with 8 oz flour and 4 oz butter)

Jam or jelly in a flavour of your choice

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(c) Julia Briggs for use by The English Tea Store

6 oz butter
6 ozs caster sugar
3 eggs
6 ozs self raising flour

Make the pastry and roll out quite thinly and cut into 24  3 inch rounds.  Line the patty tins with the pastry and place a small teaspoon of jam in the base.

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(c) Julia Briggs for use by The English Tea Store

Cream the butter and sugar together until light and fluffy then add the eggs and combine together.

This is what happens when you add too much cake mixture!

(c) Julia Briggs for use by The English Tea Store

Fold in the flour in a figure of eight movement then put a teaspoon of this mixture into each case.  Do not put too much mixture in otherwise it spills over as in the photo.  Bake for 20 mins until golden brown.  Allow to cool slightly and then transfer to a wire rack to cool.  They will keep in an airtight tin for about a week or so but I cannot be accurate as mine disappear very quickly!!  Make small buns with any left over cake mixture and reward yourself with a nice cup of tea.

~JB

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