Raspberry thumbprint buns

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Serves: 12

By dzombie

(1 Vote) 4


  • 200g self-raising flour

  • 100g butter or margarine

  • 100g caster sugar

  • 1 tbsp milk

  • 1 pinch salt

  • 1 eggs

  • 50g raspberry jam


  1. Preheat the oven to gas mark 7, 425F.
  2. Grease and flour baking tray.
  3. Mix flour and salt in a large bowl.
  4. Rub in butter/margarine using fingertips.
  5. Stir in caster sugar and then make a well in the centre.
  6. Whisk eggs lightly and stir in with a wooden spoon, mix in the milk.
  7. On a floured board, knead the mixture and divide into 12 pieces.
  8. Shape each one into a round bun and place on the prepared baking tray.
  9. Make a hollow in the centre by gently pushing your thumb into the centre and then put the jam in the middle.
  10. Bake for 10-12 mins, until well risen and brown. Cool on a wire rack.

Handy Hint

I have never measured out the jam I use about a teaspoon in each bun. Other Variations: Use other jams such as apricot, gooseberry, blackcurrant, Cherry, Strawberry or worth trying any jam. You can try flavour bun mixture by adding 1 tsp granted lemon rind or a large pinch cinnamon, or mixed spice. Use lemon or orange curd instead of jam.

Additional Information

  • Make Ahead

  • Kids can help

  • cake

  • Cake/Dessert

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Your comments

  • jdean77 01/12/17 22:13

    I remember making these at school in the 1970's when I was 12. The boys would ambush us on the way out of the Home Economics lesson and try to steal them from us. I'm going to make them for my boys this weekend.

  • den163 28/10/14 14:16

    I made these but they'd all gone by tea time! Need to do a double batch next time

  • SarahMumsnet 27/03/14 13:19

    [No comment]

  • dzombie 27/07/09 18:58

    I have made these many of times always goes down well with the children and adults alike.