Mary Berry Raspberry Buns
Mary Berry Raspberry Buns are small, tender, sweet buns made with a simple cake-style batter and studded with raspberries. Unlike yeast-heavy bakery rolls, these buns bake quickly and stay soft inside. The raspberries break slightly as they cook, creating pockets of bright flavour that cut through the sweetness and keep each bite fresh and balanced.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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Self-raising flour – 200 g
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Unsalted butter (softened) – 100 g
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Caster sugar – 100 g
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Eggs – 2 large
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Milk – 2 tablespoons
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Vanilla extract – 1 teaspoon
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Fresh or frozen raspberries – 150 g
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Lemon zest (optional) – 1 teaspoon
Instructions
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Prepare the oven – Preheat to 180°C (160°C fan) and line a muffin tray with paper cases.
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Cream butter and sugar – Beat until pale and fluffy; this traps air for a lighter bun.
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Add eggs gradually – Mix in one at a time, keeping the batter smooth.
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Stir in flavourings – Add vanilla and milk, blending gently.
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Fold in flour – Use a light hand to avoid knocking out air.
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Add raspberries – Fold carefully so they stay mostly whole.
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Bake until set – Cook for 18–22 minutes until lightly golden and springy to the touch.
Find it online: https://maryberrycooks.co.uk/mary-berry-raspberry-buns/