Can you top these buns?

Norma Wray of Gregson Lane and her raspberry buns
Norma Wray of Gregson Lane and her raspberry buns
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Are you a budding chef or cook, or do you just have that one recipe you get right everytime?

Then we want you to be part of the Lancashire Evening Post’s The People’s Cook Book.

Any kind of dish will do, from starters, main courses, desserts and puddings; and they don’t need to be traditional Lancashire dishes either.

Cake lovers of Bamber Bridge might remember a recipe sent in by Norma Wray, from over 30 years ago.

Norma, who lives in Gregson Lane, has been making raspberry buns for friends, family and Women’s Institute events for many years, having been given the recipe from a woman called Mary Byers, who had a farm in Shuttling Fields Lane, Hoghton.

Norma worked in Mary’s corner shop in Brandiforth Street, Bamber Bridge, in the 1970s, and the buns would be sold in the shop.

She said: “I worked in a corner shop run by Doreen and Alan Rigby, then it was sold to Bill and Mary Byers

“Mary was a farmer’s wife and she used to bake a lot for the bag-in at the farm, and occasionally she’d bring in some of her raspberry buns to sell in the shop.

“They were absolutely delicious and went like the proverbial hot cakes, so I asked her for the recipe after a while.”

Norma worked with Mary for over 10 years, and said she “absolutely loved it”. Mary died aged 90 last year.

To have your recipe featured, simply send the following to

• The recipe’s title

• Full list of the ingredient and cooking method

• A photo of the dish as well as a picture of the cook.


1lb self raising flour

8 ounces sugar

8 ounces of stork soft margarine

2 eggs whisked.

A good pinch of salt

Raspberry jam (or whatever variety you prefer)


Mix the flour and salt and rub in the margarine, add the sugar and then the eggs.

Make a good mix but don’t mess with it.

Line a tray with greaseproof paper (or two trays).

Roll spoonfuls of the mix into balls and space them well apart on the trays. Don’t flatten them.

Push a wetted finger into each ball and pop in a tiny bit of raspberry jam.

Bake in a hot oven, 220 c for 8 minutes exactly.

Take out of the oven.

While still hot sprinkle with caster sugar and pop more jam into each hole.

These can be made with any sort of jam.