Tuesday 23 May 2023

A spoonful of Jam makes the perfect Raspberry Bun


It was just before Easter that I did a talk at Castleford Library. I was very privileged to be invited back to talk to the Friends of Castleford Library group. My talk was about Lenten and Easter baking and how different cultures celebrated this time with food. One of the great things about this group is their interest in all things baking. The topic of ground rice came up and where to buy it as they had experienced some difficulty sourcing it. I did a quick search of the usual places and did manage to buy a packet.  

So what is ground rice?

It’s a type of rice, either brown or white which has been milled and ground into a powder. It has a slightly coarser texture than rice flour but both are considered an excellent source of fibre, which can help with digestive health and reduce cholesterol levels

Raspberry Buns are my favourite

My favourite Ground Rice recipe from Grandma Abson’s collection is Raspberry Buns and since I bought my (large) packet of Ground Rice, we’ve made it quite a few times with my grandchildren. What they love best is to stick their thumbs in the centre of the dough to make a hole for the Raspberry Jam! Here’s Grandma Abson’s recipe :

Raspberry Buns


6oz/175g plain flour

4oz/110g butter or lard

6oz/175 ground rice

4oz/110g sugar

1 tsp baking powder

2 eggs (leaving out 1 white)

Pinch of salt

Milk to mix

Raspberry jam

Rub the butter into the flour and then add the ground rice, sugar, baking powder, salt and eggs (well beaten) and milk. Mix to a stiff consistency. Form small buns from the dough and put these on well greased tins. Brush over with the white of egg. Put a little jam in the centre of each. Bake for 20 minutes in a fairly hot oven. (400F, Mark 6, 200C)

Ground Rice is guaranteed its place in traditional British baking with a whole series of dishes such as Ground Rice Pudding and features in recipes from Tudor times onwards. In more recent times, it was a popular choice for school dinners in the 1940s and 50s. Grandma Abson served Ground Rice Pudding regularly and as a special treat with a spoonful of homemade raspberry jam in the centre of your dish which you swirled round to make a pattern, using a spoon not your thumb this time!