INGREDIENTS
- 250 g Self-raising Flour (see Self-raising Flour note below)
- 60 g Block Margarine or Butter (cold; cubed)
- 55 g Caster Sugar
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 115 ml Milk
- 50 g Dried Mixed Fruit
- Pearl Sugar Nibs
INSTRUCTIONS
- Preheat your oven to 190° (170°c for a fan-assisted oven, Gas Mark 5 or 375°F) and grease a couple of baking sheets with a little butter/maragrine.
- In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
- Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough (you may not need all the milk).
- Add the mixed dried fruit and mix until evenly dispersed through the dough.
- Using wet hands, form your dough into 12 even-sized balls, placing each onto your pre-greased trays with a bit of space between.
- Sprinkle a small amount of your pearl sugar nibs on top of each bun.
- Bake in your pre-heated oven for around 15-20 minutes until they have flattened out slightly and have a nice golden colour.
- Allow to cool a little on their trays before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 250g (1¾ cups plus 1 tablespoon) plain flour and 3¼ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
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