Traditional Mothering Buns – This is a very regional British recipe, hailing from Bristol in the South West of England.
A Lovely Recipe for Sweet Buns with Icing
Spring seems like it’s ALMOST here in England, with lighter nights and mornings – and with that, my thoughts turn to Mothering Sunday, and some baking, with these delectable Traditional Mothering Buns.
I read about these traditional and regional buns many years ago. Sadly I never got to make them for my mum before she passed away, but I’ve finally baked them this year, for me!
This is a very regional British recipe, hailing from Bristol in the South West of England. You can find these a sweet buns at Joe’s Bakery on Gloucester Road and some other local bakeries the day before Mothering Sunday.
They are delightful little, sweet yeasted buns, topped with icing and hundreds & thousands. (Sprinkles) The buns used to covered with caraway seeds, or aniseed, but it’s hundreds & thousands that are used nowadays.
I searched through all of my old cookbooks, and files, looking for a recipe, but in the end I found a lovely recipe in The Simple Things, which is one of my favourite magazines, and one I’ve been featured in too.
These buns are part of the canon of British Sticky Buns, as my late father called them. We have many regional (and seasonal) varieties of sticky buns – some iced and some with a sugar glaze.
Mothering Sunday, not to be confused with American Mother’s Day, is on Sunday the 15th March this year, 2026. It always falls on the fourth Sunday of Lent.
Also called Refreshment Sunday, it’s one of two days during Lent, where fasting is relaxed and forbidden ingredients such as butter, eggs and cream, as well as cakes, are briefly back on the table.
Having made these Traditional Mothering Buns twice now, just for testing purposes ony of course! I can say they will be a firm favourite here at Lavender & Lovage, as we ALL really enjoyed them.
I served the last batch as part of an early Mothering Sunday afternoon tea, and on some pretty Burleigh Pink Calico pottery, with a pot of tea, and cups and saucers of course.
Once the sweet buns are made, you can freeze them – just defrost them a few hours before you want to serve the, then add the icing and hundreds & thousands.
They keep well in a cake tin for up to 3 to 4 days, and if they become a bit stale or dry, then they are also delicious when split and buttered – maybe even with a dollop of jam.
I hope you enjoy these Traditional Mothering Buns if you make them, and please do let me know in the comments below if you made them for your mum, and if she enjoyed them.
History and where can you get Mothering Buns in Bristol
The Mothering bun is still made today by a few artisan bakers, such as Joe’s Bakery and Herbert’s Bakery. However, unlike the earlier versions, these days the buns are topped with icing and colourful sprinkles, called Hundreds and Thousands.
Probably originating in the 18th century, the Mothering bun was created to celebrate Mother’s Day, which falls on the fourth Sunday of Lent. It became a favourite regional speciality, and the relaxing of the Lenten fast allowed families across the city to enjoy these sweet bread buns. (Bristol Good Food 2030)
Culinary Notes
- Once the sweet buns are made, you can freeze them – just defrost them a few hours before you want to serve the, then add the icing and hundreds & thousands.
- They keep well in a cake tin for up to 3 to 4 days, and if they become a bit stale or dry, then they are also delicious when split and buttered – maybe even with a dollop of jam.
- Mothering Sunday is on the 15th March in the UK this year, 2026. It has been celebrated on the fourth Sunday of Lent since the 16th century.
- Mothering Sunday Dates:
- 2026-Sunday 15th March
- 2027-Sunday 7th March
- 2028-Sunday 26th March
- 2029-Sunday 11th March
- 2030-Sunday 31st March
- 2031-Sunday 23rd March
- Recipe taken from Paul Hollywood’s British Baking via The Simple Things magazine, March 2015.
Mothering Sunday Recipes
- Mothering Sunday: Little Victoria Lemon Daisy Cakes
- Old Fashioned Sweet Violet Syrup for Easter & Mothering Sunday Cakes
- A Vintage Recipe: Queen Cakes for Mothering Sunday
- Mothering Sunday with Little Chocolate & Violet Fancies
- Lemon & Elderflower Cake with Raspberries
- Classic Madeira Cake
More Vintage Sweet Tea Time Recipes
- Condensed Milk Afternoon Tea Cakes
- Vintage Tea Room English Madeleines
- Old-Fashioned Tea Cake Squares
Traditional Mothering Buns Recipe
Traditional Mothering Buns
Spring seems like it's ALMOST here in England, with lighter nights and mornings - and with that, my thoughts turn to Mothering Sunday, and some baking, with these delectable Traditional Mothering Buns.
I read about these traditional and regional buns many years ago. Sadly I never got to make them for my mum before she passed away, but I've finally baked them this year, for me!
This is a very regional British recipe, hailing from Bristol in the South West of England. You can find these a sweet buns at Joe’s Bakery on Gloucester Road and some other local bakeries the day before Mothering Sunday.
They are delightful little, sweet yeasted buns, topped with icing and hundreds & thousands. (Sprinkles) The buns used to covered with caraway seeds, or aniseed, but it's hundreds & thousands that are used nowadays.
I searched through all of my old cookbooks, and files, looking for a recipe, but in the end I found a lovely recipe in The Simple Things, which is one of my favourite magazines, and one I've been featured in too.
These buns are part of the canon of British Sticky Buns, as my late father called them. We have many regional (and seasonal) varieties of sticky buns - some iced and some with a sugar glaze.
Mothering Sunday, not to be confused with American Mother's Day, is on Sunday the 15th March this year, 2026. It always falls on the fourth Sunday of Lent.
Also called Refreshment Sunday, it’s one of two days during Lent, where fasting is relaxed and forbidden ingredients such as butter, eggs and cream, as well as cakes, are briefly back on the table.
Having made these Traditional Mothering Buns twice now, just for testing purposes ony of course! I can say they will be a firm favourite here at Lavender & Lovage, as we ALL really enjoyed them.
I served the last batch as part of an early Mothering Sunday afternoon tea, and on some pretty Burleigh Pink Calico pottery, with a pot of tea, and cups and saucers of course.
Once the sweet buns are made, you can freeze them - just defrost them a few hours before you want to serve the, then add the icing and hundreds & thousands.
They keep well in a cake tin for up to 3 to 4 days, and if they become a bit stale or dry, then they are also delicious when split and buttered - maybe even with a dollop of jam.
I hope you enjoy these Traditional Mothering Buns if you make them, and please do let me know in the comments below if you made them for your mum, and if she enjoyed them.
Ingredients
- FOR THE BUNS:
- 500g strong white bread flour
- 1 tsp salt
- 50g caster sugar
- 7g sachet instant yeast
- 50g unsalted butter, diced and softened
- 300mls tepid water
- FOR THE ICING:
- 200g icing sugar
- 2 to 3 tbsps water
- Hundreds & Thousands
Instructions
- Sieve the flour, and salt into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and the dried yeast.
- Add the tepid water to the flour mixture, mix together to a form a soft, pliable dough.
- Turn out the dough onto a lightly floured work surface. Knead lightly for 5 minutes, or until smooth and elastic.
- Shape the dough into a ball and place it into the buttered/greased mixing bowl, then cover with a clean tea towel (or a shower cap) and set aside in a warm place for one hour to prove.
- Turn out the proved dough onto a lightly floured work surface and knock back the dough. Form a big ball of dough.
- Divide it into 12 equal pieces. Roll each piece into a ball, into a bun shape using the palms of your hands. Cover the buns with a tea towel, and set aside to rise for 30 to 40 minutes.
- Preheat the oven to 220C/200C Fan/450F/Gas 7.
- When the buns have risen, bake them in the pre-heated oven for 12 to 15 minutes, or until pale golden-brown, and when turned over and tapped on the underneath they sound hollow.
- Then set them aside to cool on a wire rack.
- Make the icing: mix the icing sugar with enough water to give a thick but pourable consistency.
- Dip each roll into the icing and then into the hundreds and thousands.
Notes
Once the sweet buns are made, you can freeze them - just defrost them a few hours before you want to serve the, then add the icing and hundreds & thousands.
They keep well in a cake tin for up to 3 to 4 days, and if they become a bit stale or dry, then they are also delicious when split and buttered - maybe even with a dollop of jam.
Mothering Sunday is on the 15th March in the UK this year, 2026. It has been celebrated on the fourth Sunday of Lent since the 16th century.
Mothering Sunday Dates:
2027-Sunday 7th March
2028-Sunday 26th March
Recipe taken from Paul Hollywood’s British Baking via The Simple Things magazine, March 2015.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 220Total Fat 5gSaturated Fat 2gUnsaturated Fat 2gCholesterol 9mgSodium 390mgCarbohydrates 42gFiber 1gSugar 23gProtein 4g
Christine Barrett says
Thank you for thus recipe. I must try them. Alowith making home-made hot cross buns for the first time.