Sticky plum buns recipe

makes 16
60 minutes


  • 500g of strong white bread flour
  • 1 pinch of salt
  • 50g of caster sugar
  • 7g of dried yeast
  • 50g of butter, melted
  • milk, 225-250ml
  • 8 plums, de-stoned and halved
  • 50g of butter, melted
  • 100g of icing sugar


Add the flour, salt, sugar and yeast to a bowl. Pour in the butter and 225ml of milk
Mix well and bring everything together to form a dough, adding more milk as necessary. Turn out onto a floured surface and knead for approximately 10 minutes, until the dough is soft and smooth
Place in a lightly oiled bowl and cover with cling film and leave until doubled in size (approx 1.5-2 hours)
Once the dough has proved turn it out onto a floured surface and knead it again for a minute and roll into a sausage shape
Cut the dough into 16 equal pieces - you may want to weigh your dough to make sure your buns are equal in size
Roll each piece of dough into a ball and place on a floured baking sheet, spaced well apart
Using the end of a rolling pin (or similar implement) make an indentation in each ball of dough, and place a plum half on top
Cover the baking sheets with cling film and leave for an hour
Preheat the oven to 200°C/gas mark 6
Brush the buns and plums generously with the melted butter
Bake for approx 15 minutes until golden brown and the plums are soft and just starting to ooze their juice
Allow to cool before icing them – mix the icing sugar with a little water until a drizzling consistency is reached, and then pipe or drizzle the icing over the top of the buns