We telephoned Mum to ask if she had any objections to us giving you her school recipe for Raspberry Buns via this blog and then we suddenly realised it is already published in our book, Breakfast On The Patio - so it's too late - sorry Mum.

I don't think we are in trouble though, but it would be really nice if you could let us know how they turn out for you.

Here it is:

Raspberry buns

This is a 1960s’ school home economics recipe Mum taught me: thank you Mum. I can honestly say these can be fresh baked and out with a cup of tea by the time the small talk has finished around the dining table. They are ideal to make in a rush, full of flavour and very moreish. This is a tried and tested and easy to make recipe. Now we have our own home-grown raspberries, we can add our own jam to it too.(To make our raspberry jam: pick eight ounces of raspberries from the garden – blackberries are good too. Use the juice from half a lemon and four ounces of good quality sugar. At a gentle heat, mix together the ingredients and keep on a medium heat whilst stirring continuously for about five minutes, or until the sugar has dissolved and the mixture has thickened slightly. Put on one side to cool a little.)Take eight ounces of self-raising flour with a pinch of salt and rub in three ounces of butter to resemble breadcrumbs. Mix in four ounces of caster sugar and use enough milk to make the mixture bind into a dough. It usually takes around two to three tablespoons of milk to achieve this consistency. Then turn onto a lightly floured surface, and after kneading lightly, divide into eight evenly sized balls. Make a hole in the centre of each with your thumb and put a couple of teaspoons of jam in the middle.Sprinkle with a little brown sugar and bake at about 180 degrees for around fifteen to twenty minutes. Be aware: the jam can be very hot and burn straight from the oven.

Thanks Mum.