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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 190°C/gas mark 5. | 2. Grease two 12-case bun trays. | 3. Place all the cake mixture ingredients into a food processor and mix until creamy, stopping halfway to scrape down mixture from the sides. | 4. Do not over mix the batter. | 5. Roll out the pastry to the same thickness as for a tart base. | 6. Cut out rounds of pastry with a scone cutter (large enough to come up to about mid depth of a bun cup). | 7. Carefully place 1 level teaspoon of jam into the middle of the pastry cases (do not allow jam to touch edges of pastry). Spoon the cake mixture on top of the jam so it is level with the top of the cake tin. | 8. Bake for 12-15 minutes until the tops of the buns are golden brown. | 9. Remove from tins as soon as they are cool enough to touch and place on a wire cooling rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	225			89.0	0.0	19.8	0.5
margarine	170		softened	275750.88	345.168	345.168	30873.36
caster sugar	170			89.0	0.0	19.8	0.5
egg	3			188.76	0.9504	16.5792	12.5532
milk	60			8930.4	699.7919999999999	461.16	478.728
shortcrust pastry	100	g		89.0	0.0	19.8	0.5
raspberry jam	4	tablespoons		89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.