This is an easy recipe for Jammy Buns which is perfect for children to make and for birthday parties. It's also pretty scrummy if you feel like eating cake with jam, but you don't want to make a Victoria Sandwich.
Essentially Jammy Buns are fairy cakes with a jam surprise in the middle.
Jam and cake = Jammy Buns
I found this recipe again recently, when I fancied something jammy and because I was seeing a friend for a walk and it was her birthday, so cake was in order. As she had given me a jar of her homemade jam, I thought I'd make some jammy buns using her jam as an appropriate fortification for our trek.
Make small cakes
I like to make these as fairy cakes, to keep them small enough not to feel stuffed. (Although, confusingly, I see that some supermarkets have taken to calling fairy cake paper cases cupcake cases).
Fairy cake, cupcake or muffin?
- Fairy cakes are smaller and have, perhaps, a little glacé or buttercream icing
- Cupcakes are bigger and have lots of frosting
- Muffins are even bigger and have a denser texture (and don't keep as long).
How long do Jammy Buns keep?
- The buns keep for at least a week in an airtight box in the fridge
- Freeze for a month in an airtight box.
Quick and easy cakes
Jammy Buns are a good example of the sort of cake you can make when you have a spare half hour. For more quicka and easy cakes...
...Why don't you try:
Cherry Buns
Butterfly Cakes
Rock Buns
Jammy Buns
Ingredients
- 125 g caster sugar
- 125 g butter, at room temperature
- 150 g self-raising flour
- 1 teaspoon baking powder (5ml)
- 2 large eggs
- 1 teaspoon vanilla extract (5ml)
- Jam for the filling
- Icing sugar to finish (optional)
Equipment
Instructions
Preparation:
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
- Put a paper case in each hole of the bun tin - no need for greasing.
For the Jammy Buns:
- Put all the ingredients except the jam into a bowl and mix together well with a hand mixer125 g caster sugar, 125 g butter,, 150 g self-raising flour, 1 teaspoon baking powder, 2 large eggs, 1 teaspoon vanilla extract
- Put a teaspoonful of mixture into each paper case to cover the bottom and make a slight depression. You should use about half the mixture, maybe a little more
- Put a small spoonful of jam into the depression. Add another spoonful of mixture on top of the jam and smooth to completely cover itJam for the filling
- Cook for 20 minutesDepending on your oven, you may need to turn the cakes after 15 minutes to ensure even browning
- Remove from the tin and cool on a wire rack
- Sprinkle with a little sifted icing sugar before serving.Icing sugar to finish
Wendy says
Nice & easy to make - very tasty and fill that ‘need for cake’ urge that envelopes us all from time to time! Also reminds me of my childhood, similar to buns my mother used to bake!
Susie Collings says
Hi Wendy. So pleased you like the buns 🙂
Colette says
Does anyone know the calories in these
Rash says
Love these. Simple and tasty. Thank you!
Susie Collings says
Hi Rash - thanks. Glad you like them 🙂
Kathryn says
Thanks susie i will try less jam as i put a lot of mixture on the bottom
Susie Collings says
Hi Kathryn, Did you try using a bit more mixture on the bottom? Or maybe less jam. I also get the odd one that happens to. Hope it helps - Susie
Kathryn says
Please can you tell me why the jam goes to the bottom and stick to the bun case, i have made them a few times and the same thing always happens, the buns are so tasty