- Put the yeast and honey in a bowl. Gently heat the milk in a saucepan to lukewarm, no hotter, then pour over the yeast and honey in the bowl. Stir to mix, and set aside.
- Put the flour, salt and butter in a mixing bowl. Rub in the butter using your fingertips, until the mixture resembles fine crumbs. Make a well in the centre and pour in the liquid ingredients. With your hand, mix to a soft, slightly sticky dough.
- Turn out onto a floured work surface (don’t wash the bowl). Knead for 5 mins until the dough is smooth and elastic. Shape into a squat ball. Lightly oil the mixing bowl and return the dough to the bowl. Cover with clingfilm or a damp cloth and leave in a warm place to rise until it has doubled in size. This will take 1 ½ -2 ½ hours depending on the temperature of the room.
- Punch down the dough – with a floured hand, press down the dough to knock out the air. Turn out of the bowl onto a floured work surface. Knead lightly for 1 min. Divide the dough into 20 equal pieces. Roll each piece into a smooth ball and place in rows well apart on a baking sheet. Cover with oiled clingfilm and leave to rise for 20-30 mins. While the dough is rising, preheat the oven to 200°C/400° F/Gas Mark 6.
- Bake for 20 mins or until the buns are well-risen, golden brown, and sound hollow when tapped on the base. Put the baking sheet on a wire rack, and remove the buns from the sheet after a couple of minutes. Dust with icing sugar while still hot. Let the buns cool. When ready to serve, make a diagonal cut through each bun (without slicing completely). Fill with a layer of jam then a layer of whipped cream, and eat straightaway.
- Vintage Cakes by Jane Brocket, published by Jacqui Small, £25.
These classic soft balls of rich, sweet dough are split diagonally and filled to bursting with lashing of jam and cream
For the buns: 1 x 7g (1 x ¼oz) sachet fast-action dried yeast 1 tsp clear runny honey 450ml (15floz) milk 680g (1lb5oz) strong white flour, plus extra for dusting 1 tsp salt 120g (4½oz) butter To finish and fill: Icing sugar, for dusting Jam Whipped cream
Time: 3 hours Serves: 20 Nutrition: 312 cals Fat 18g (sat fat 11g)