Tess’s Butterfly Buns
Shared by Claire · 9 November 2026
The story behind the recipe
These buns are not about perfection they are about memories of sitting around the kitchen table in Teresa’s house, the smell of baking in the air. Teresa is a neighbour of ours and from a young age I would visit daily. She was a home economics teacher and each day we would do something new. Bake a cake, starch a shirt, make some scones. Then we would sit and have a cup of tea enjoying the bake of the day. Her table is where my dreams of becoming a home economics were talked about and planned. Her influence on my childhood inspired me to go down that path. Her table was where we sat when I didn’t get enough points to go to St Angela’s and her table was where she finally found out after 19 years I was going to be a home economics teacher finally. They are more than buns. They are memories, hopes, dreams and a warm hug that will be cherished forever.
- Claire
Ingredients
125g self raising flour 100g castor sugar 100g butter 2 eggs Dash of vanilla extract Double cream Castor sugar Jam
Method
Preheat the oven to 180 degrees Sieve your flour into a bowl with the butter, castor sugar, eggs and a dash of vanilla extract. Mix until it forms a smooth batter but be careful not overmix it. Spoon into bun cases. Bake for 20 minutes until golden brown. Double check with a skewer to make sure they are baked through. Cool on a wire rack. Whisk your double cream with a tablespoon of castor sugar. Cut the top off of the buns and cut into two. On top of the buns, spread on some jam , a spoon of cream and put your “wings” on.