Tea Breads, Buns And Muffins Recipes - Raspberry Crumble Buns

Ingredients

• 175g/1 1/2 cups plain flour

• 50g/1/4 cup caster sugar

• 45g/1/3 cup light brown sugar

• 10ml/2 tsp baking powder

• 1.5ml/1/4 tsp ground cinnamon

• 115g/1/2 cup butter, melted

• 1 egg

• 120ml/1/2 cup milk

• 150g/3/4 cup fresh raspberries

• grated rind of 1 lemon

FOR THE CRUMBLE TOPPING

• 25g/1/4 cup finely chopped pecan nuts or walnuts

• 50g/1/3 cup dark brown sugar

• 45ml/3 tbsp plain four

• 5ml/1 tsp ground cinnamon

• 45ml/3 tbsp butter, melted

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Method:

1. Preheat the oven to 180C/350F /Gas 4. Lightly grease 12 bun-tray cups or use 12 paper cases. Sift the flour into a bowl. Add the sugars, baking powder, salt and cinnamon, and stir to blend.

2. 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 tray, filling the cups almost to the top.

3. For the crumble topping, mix the nuts, dark brown sugar, flour and cinnamon in a bowl. Add the melted butter and stir to blend.

4. Spoon some of the crumble over each bun. Bake until browned, about 25 minutes. Transfer to a wire rack to cool slightly. Serve warm.