Jean’s London Buns

No cakes are more synonymous with my Mum than her London Buns. In all the time I have been eating them, I have never once seen a similar recipe with the same name, nor any association with London. To that end, my Mum’s London Buns are a bit of an enigma.

By her own admission, she had baked them regularly for over 55 years, and they are firmly entrenched in our family’s food history.

Growing up, they weren’t a particular favourite. No icing, no sprinkles and no fancy topping for us to lick off. But when the other cakes were gone, we would happily gobble up the London Buns.

There were always some in the freezer, and the opening of the last frozen sandwich bag of London Buns always seemed to be timed conveniently with the baking of a new batch.

Perhaps unusually, I baked with Mum more as an adult than I did as a child, and we made London Buns together many times, including in Australia.

There’s not much better than coming in from the garden on a blustery autumn day to a strong cup of tea and a couple of London Buns – and some memories of a very special lady who loved to bake them.

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Jean’s London Buns

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Ingredients

• 225 grams self raising flour
• 55 grams margarine or butter
• 55 grams sugar
• 1 egg — beat well—sometimes I use 2 eggs
• 110 grams mixed fruit
• 3 tbsp Milk—-I put more in so it falls of the spoon but not runny.
• 1 tsp of Lemon Essence

Instructions 

• Rub in flour with Marg or butter
• Add sugar and fruit and mix well
• Add the beaten eggs and the Lemon Essence little at a time and mix well
• Now ready for your buns tins – I use bun cases
• 3/4 fill cases
• Cook in hot oven on 180/190 for 20 mins or until cooked