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Preheat oven to 180°C (160°C fan)
Roll out the shortcrust pastry. Cut out 12 circles about 9–10 cm wide and gently press into each muffin hole to form neat pastry cases. Chill in the fridge while making the sponge.
Place ½–1 teaspoon of jam in the base of each pastry case. Don’t overfill — the jam will bubble up as it bakes.
In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Fold in the self-raising flour until smooth. Add a little milk if the batter feels thick — it should drop easily from a spoon.
Spoon a generous dollop of sponge mixture on top of each jam-filled pastry case, just enough to cover the jam completely.
Bake for 25–30 minutes, or until the sponge tops are golden and spring back when lightly touched.
Leave to cool in the tin for 5 minutes. Mix together icing sugar & milk (or water) until thick consistency. Spread on top of each bun.