8 oz self-raising flour
1/2 teaspoon salt
3 oz margarine
4 oz seeded raisins
4 oz granulated sugar
1 beaten egg
Milk to mix
In a bowl, sieve together the flour and salt, and rub in the margarine. Add the raisins and half the sugar and mix with the egg and mil to give a soft dropping consistency.
Three-quarters fill some deep patty tins with mixture and sprinkle the remaining sugar over the top.
Bake in a moderately hot oven (218°C), for about 20 minutes, or until well risen and golden-brown.
This mixture makes roughly 12 buns.
Back to Bread from Raisin Buns