This recipe is best with
- 150 g self-raising flour, sifted
- 50 g wholemeal flour
- Large pinch of salt
- 50 g softened butter
- 2 tbsp sugar
- 30 g golden raisins
- 30 g mixed peel
- 100-120 ml plain milk
- Preheat oven to 190°C. Lightly brush a baking tray with a little softened butter.
- Combine the self-raising and wholemeal flours in a small mixing bowl and stir in the salt. Mix the butter into the dry ingredients with your finger tips until well distributed. Add the sugar, raisins and mixed peel.
- Pour in the milk while stirring the mixture with a fork. Add just enough to make a soft but not sloppy mixture (the actual amount of milk you need for this will depend on the absorbability of the flour).
- Do not overwork the mixture. Stop stirring once it starts to come together.
- Working quickly, arrange small piles of the mixture (about two rounded teaspoons each) on the baking tray, leaving 3cm space between buns to allow for some expansion.
- Bake in the preheated oven for 15-17 minutes (depending on the size of the buns) or until they are lightly coloured.
- Serve warm with butter.