These buns are a traditional children’s treat. This version adds a splodge of homemade raspberry jam to the classic custard-stuffed cardamom buns, topped with desiccated coconut. Equipment and ...

For this recipe you will need a 38x25cm/15x10in Swiss roll tin. For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 ...

Thankfully we’re getting closer, as Dee Rettali brings us three bitesize, little bun recipes from her new ... Rettali’s raspberry and coconut little buns fit the bill to a T.