Raspberry Crumble Buns Recipe

175 g

50 g

45 g

10 ml

1.5 ml

5 ml

115 g

1

120 ml

150 g

1

For the crumble topping

25 g

50 g

45 ml

5 ml

45 ml

Plain flour

Caster sugar

Light brown sugar

Baking powder

Salt

Ground cinnamon

Butter, melted

Egg

Milk

Fresh raspberries

Lemon, grated rind

Finely chopped pecan nuts or walnuts

Dark brown sugar

Plain flour

Ground cinnamon

Butter, melted

• Preheat the oven to 180^oC/350^oF/Gas 4. Lightly grease 12 bun tray cups or use 12 paper cases.
• Sift the flour into a bowl. Add the sugar, baking powder, salt and cinnamon, and stir to blend.
• Make a well in the centre. Place the butter, egg and milk in the well and mix until just combined.
• Stir in the raspberries and lemon rind. Spoon the mixture into the prepared bun try, filling the cups almost to the top.
• For the crumble topping, mix the nuts, dark brown sugar, flour and cinnamon in a bowl.
• Add the melted butter and stir to blend.
• Spoon some of the crumble over each bun. Bake until browned, about 25 minutes.
• Transfer to a wire rack to cool slightly. Serve warm.