Raisin Buns, perfect for sharing

So do you love or loathe raisins?………………………………..After a quick look online last night I realised that my version of raisin buns must be very local as any recipes I found online seemed to be a yeast dough speckled with cinnamon and raisins and shaped into a little mound.

In fact the raisin bun, as I know it, is just a fancier version of the humble bun, also known as a fairycake, or a more modest version of the ubiquitous cupcake. To date I have not been a fan of the cupcake that has invaded our land filled with sweet sauces and topped with even sweeter and excessive icing. But I am not writing them off totally and I am keen try a version of my own that will match and exceed the likes produced by any of the big brands.

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The cupcake is also twice the size of a bun and these days it is hard to find an appropriately sized tin for buns that is deep enough, allowing the cake the rise into a beautiful mound, and small enough that you don’t get sick when you eat two. My mother has the perfect tins that are over 40 years old and they make the best buns in town.

The Crotty’s have made buns for as long as I remember. For a family of 8 it meant that a large number could be produced in a short amount of time and that there was enough for everyone, including any friends that might visit. I remember at weekends making up to five dozen buns that would be iced with glace icing or melted cooking chocolate.

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I had settled on making buns as we have still 2 weeks left in Lent and my sister and I are both off chocolate. It also meant I could flavour them individually, if I choose, but I settled on a simple vanilla base with raisins added to half the batch, catering for both my love of raisins and my husband’s abhorrence of same.

The recipe below is simple and the raisins can be replaced with an assortment of items including glace cherries, chocolate chips, chopped fruit, nuts………………………..The choice is yours.

Tip      In order to stop the filling sinking to the bottom of the buns I recommend tossing the raisins in a tablespoon of plain flour, before folding into the cake mixture.

10 oz plain flour
8 oz softened butter
8 oz sugar
4 large eggs
1.5 tsp of baking powder
2-4 oz raisins depending on your preference
50 ml of milk
1 tsp vanilla extract

Preheat oven to 180C conventional oven and 160 fan oven
Line you bun/muffin tin with appropriately sized paper cases.


  1. Beat the sugar, butter and vanilla extract together until light and fluffy.
  2. Add 1 egg and 1 tablsp of flour to the mixture and beat well.
  3. Beat in the remaining eggs, 1 at a time, until you have a smoothly silky mixture.
  4. Sieve the remaining flour and baking powder into the mixture and fold through.
  5. Add the milk and fold through.
  6. Finally fold through the raisins until well mixed.
  7. Place large spoonfuls of the mixture into each individual paper case until all the mixture is used up.
  8. Place the trays into the preheated oven and cook for 15 to 20 minutes until well risen and golden.
  9. Remove from tin and allow to cool on a wire rack.

These are delicious with a mug of tea or coffee or packed in your lunch box for a treat next day in work.

I’d be interested to hear how your turn out and what you like to fill yours with. Until next time…………….

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2 thoughts on “Raisin Buns, perfect for sharing

  1. What a lovely post ! Raisin buns have gone out of fashion a little but I love them. I have to do the same in splitting the mixture to have some with raisins and some without. By the way take a look at Derina’s bun receipe in terms of the temperature – very hot until they rise and then turned down.


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