These fruity little buns, made with coconut and raspberry jam, are absolutely delicious. Serve them for afternoon tea or coffee.
4 oz. plus
2 teaspoons butter
8 oz. flour
1 ½ teaspoon salt
4 oz. sugar
2 oz. desiccated coconut
1 teaspoon baking powder
4 fl. oz. milk
6 tablespoons raspberry jam
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Grease 18 patty tins with the 2 tea-spoons of butter and set aside.
Sift the flour and salt into a medium-sized mixing bowl. Add the remaining butter to the flour and cut it into small pieces with a table knife. Using your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs.
With a wooden spoon, stir in 3 ounces of the sugar, the desiccated coconut and baking powder. Fold in the eggs and milk and beat the mixture thoroughly until it is smooth.
Fill the prepared patty tins two-thirds full with the mixture. Using your thumb, make a depression in the centre of the mixture in each tin and fill each depres-sion with a teaspoon of the jam. Sprinkle over the remaining sugar.
Place the tins in the centre of the oven and bake for 20 minutes or until the buns have risen and are golden on top. Remove the tins from the oven and turn the buns out on to a wire rack. Either serve the buns warm, or cool completely before serving.