Jammy Buns from Malory Towers

Oh how I wished I could play lacrosse as a child. I skipped over the fact that I didn't actually know what lacrosse was. But it sounded like serious fun. The achievement of being picked for the team. The support. The friendships. I longed to be a part of it.

Darrell, Sally, Alicia, Belinda, Irene, Mary-Lou from Enid Blyton's Malory Towers. I loved them all. Especially Darrell. Along with their sports matches I loved their plays, their tricks, even their homework; such is the spell Enid Blyton wove over me. I was desperate to go to this school.

In hindsight I think I was influenced by the food.

Two words. Midnight feasts. Down by the natural pool by the sea. Who wouldn't want to take part in all that excitement?

But one of the best feasts would be after the school lacrosse match was played. You would feel exhausted, like you'd just competed yourself. So what better way to recover than by mentally gorging on the delicious food the school provided afterwards for match tea. A smashing tea of sandwiches, jammy buns and fruit cake.

The jammy buns always made my mouth water. I imagined them to be sweetened bread buns, split in half and filled with jam. But obviously, cream has to be added too.  You can never have too much of a good thing.

These buns are the same bun as the Cherry Topped Iced Buns from Tales of Toyland. So you could do both if you so desired.

jammy-buns from Malory Towers by Enid Blyton

Recipe for Jammy Buns

Makes 14 buns 


Mixing bowl, saucepan, hands for kneading or a mixer with a dough hook attachment, baking sheet.


  • 350ml milk
  • 25g unsalted butter
  • 500g strong white flour
  • 1/2 tsp salt
  • 1 flat dessert spoon caster sugar
  • 7g sachet yeast

To serve

  • Strawberry jam
  • 250 ml double cream, whipped


  1. Measure the milk and butter into a saucepan and heat until the butter has melted.
  2. Allow to cool so it's lukewarm.
  3. In a mixing bowl mix together the flour, salt, sugar and yeast.
  4. Pour over the lukewarm milk.
  5. Mix. It will be slightly sticky.
  6. Turn out onto a floured work surface and knead for 5 - 10 minutes. Or use a mixer with a hook attachment.
  7. Turn back into the bowl and cover the bowl in clingfilm. Place somewhere warm and leave for one hour. It should double in size.
  8. Knock the dough back to deflate and cut into 14 pieces.
  9. Roll into balls and place on a greased baking sheet, well apart from each other.
  10. Cover again with clingfilm (only loosely) and allow to rise again for about 15 minutes.
  11. Pre-heat oven to 200 degrees or 180 fan.
  12. Scatter some flour over the buns then place in oven for 10-15 minutes.
  13. Remove from oven and allow to cool.
  14. Split open and fill with jam and cream.
  15. Serve immediately.