Raspberry thumbprint buns

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Serves: 12

By dzombie

(1 Vote) 3


  • 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

  • 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.