The Ships Cook Book

Recipes, Insight, Theory and Everyday Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations. All Recipes have a fully adjustable servings feature, just change the number of servings and the ingredients recalculate automatically.

The Ships Cook Book
Recipes 

Raspberry Buns

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Raspberry Buns

(This is a basic Rock Cake Recipe) This simple cake is rarely seen now days, and I have read that raspberry buns were promoted by the Ministry of Food during the Second World War as they required fewer eggs and less sugar than ordinary cakes, an important saving in a time of strict rationing. As a student I could never quite understand the obsession the catering collage had with us making these simple cakes repeatedly, but apart from a low production cost, there is a degree of skill required regarding the light handling of the dough and the right amount of baking needed to produce a satisfactory product. This is a rich sweet but slightly dry cake is perfect with a cup of tea. However I can’t remember the last time I saw a Raspberry bun in a cake shop window this could soon a forgotten cake, and that would be a shame so do what you can to keep this humble little cake alive, and make some for your crew.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine British
Servings 60 Buns
Calories 367 kcal

Ingredients
  

Cake Mix

  • 2000 grams Flour Plain Soft Cake Flour
  • 10 tsp Baking Powder
  • 1125 grams Butter Unsalted
  • 1125 grams Sugar Caster
  • 16 Eggs Medium Size

Topping

  • 250 grams Raspberry Jam 1 jar
  • 100 grams Sugar Caster
  • 50 grams Flour

Instructions
 

  • Mix Flour and Baking Powder together.
  • Rub in the Fat.
  • Add the sugar
  • Add the beaten eggs to dry mix and mix lightly to form a wet paste
  •  Mould into Balls This mix is very wet so use well floured hands when picking you each ball of cake mix, don't over handle then drop the loosely shaped mix into the topping mixture of flour and sugar;-(100grm Caster sugar, 50grms flour), Only dip one side.
  • Place the dipped side face up on a greased baking tray, flatten slightly and make a dimple in the top ready to accept the jam.
  • Pipe a small spot of Raspberry Jam into each dimple.
  • Bake at 170°C for approximately15 minutes.
  • Remove from the oven and allow to cool slightly and then placing on cooling wires.

Nutrition

Sodium: 223mgCalcium: 56mgVitamin C: 1mgVitamin A: 532IUSugar: 23gFiber: 1gPotassium: 60mgCholesterol: 84mgCalories: 367kcalSaturated Fat: 10gFat: 17gProtein: 5gCarbohydrates: 50gIron: 2mg
Keyword Bun
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