Mary Berry’s almond fruity buns Recipe

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20 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Almond, dried apricot and sultana fairy cakes from baking guru Mary Berry, are perfect additions to any afternoon tea spread and bake in just 20 minutes


  • For the
  • almond fruity buns
  • :
  • 1½ large eggs
  • 87.5g (3oz) self-raising flour
  • 87.5g (3oz)caster sugar
  • 87.5g (3oz) softened butter
  • 3/4 level tsp baking powder
  • 50g (2oz) sultanas
  • 50g (2oz) dried apricots, snipped into small pieces
  • 25g (1oz) ground almonds
  • A flew flaked almonds, for the topping
  • You'll also need:
  • 12-hole bun tin, lined with paper cases


  • Preheat the oven to 180ºC/gas mark 4.

  • Beat together the eggs, flour, caster sugar, butter and baking powder until smooth, in a large mixing bowl.

  • Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.

  • Turn into the prepared paper cases and sprinkle with the flaked almonds.

  • Bake in the preheated oven for about 20 mins, or until golden brown and springy to the touch.

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Top Tip

The almond buns will keep for 3 days and will freeze well for up to 2 months, but uniced.