Tea and Raisin Spiced Buns Recipe

Tea & Raisin Spiced Buns Recipe

Perfect enjoyed whilst still warm out of the oven with a cup of Typhoo tea, whether you enjoy your tea strong, decaffeinated, with or without milk. 

Easy bake Tea & Raisin Spiced Buns

Bake a double batch of these buns and freeze half of them. Then next time you fancy a cake with a cup of tea, take one out of the freezer 20 minutes before to  defrost. Perfect for unexpected visitors. Or take them straight from the freezer and into your lunch box for later.

• Set Oven temp to 200 degrees C / Gas Mark 6
• Brew 125ml of strong tea, I used Typhoo. Place the raisins in the small bowl and cover with the hot tea. Allow at least an hour for the rains to soak in the tea, this will make them plump and moist.

• Add the flour into the mixing bowl, cut the butter into cubes. Using the tips of your fingers rub together the flour and butter. It should resemble small breadcrumbs.
• Mix in the sugar and mixed spice.
• Add the raisins to the mixture but be sure not to add any excess tea in the bowl. Add a teaspoon of the cold Typhoo tea to the egg and mix together.

• Add the egg and Typhoo tea to the mixture, stir all the ingredients together with a spoon. As the mixture starts to come together use your hand, this will allow you to tell if the mixture is too dry and you need to add a little more cold Typhoo tea. You you have a sticky mixture.
• Using a spoon, place 12 even mounds of mixture onto a baking sheet, allow a little room for them to sprend when baking. This spiky looking bun will bake with nice a crunchy outside and a moist soft inside.
• Bake in the oven for 17 minutes, or slightly longer to a golden brown.
• Place on a wire rack to cool.

Tea and buns!