Serve these sweet, raspberry buns with coconut in lunch boxes, at picnics or as a treat for afternoon tea.
- Preparation time: 15 minutes
- Cooking time: 15 minutes to 20 minutes
- Total time: 35 minutes
Makes: 20 buns
- 284ml pot St Ivel Buttermilk
- 200g light brown soft sugar
- 75ml vegetable oil, such as groundnut
- 1 egg
- 75g desiccated coconut
- 1 tsp vanilla essence
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 300g plain flour
- 150g fresh raspberries
- Preheat the oven to 190°C, gas mark 5. Place 20 paper cake cases into 2 x 12-hole bun tins.
- Place the buttermilk, sugar, oil, egg, coconut and vanilla essence in a mixing bowl and beat together until well combined.
- Sieve in the baking powder, bicarbonate of soda and the flour. Use a large spoon to combine very gently. Don’t overbeat the mix at this stage or the buns will be heavy.
- Add the raspberries and stir gently once or twice to mix. Divide the mixture between the paper cases and bake for 15-20 minutes until well risen, golden and just firm to the touch.
- Remove from the oven and cool on a wire rack, then dust with a little sifted icing sugar (optional). Eat or freeze on the same day.
Try adding other fruits such as blueberries, banana or rhubarb, depending on the season, or use frozen raspberries. Serve warm with ice cream for an indulgent summer dessert.
A glass of fizz would be perfect with these soft, fruity buns
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