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These are little sponge buns that have jam in their centres. Traditionally the jam used seems to have been blackberry, but you can use whatever you prefer or is to hand. They also work well with marmalade instead of jam and at Christmas you can make a version stuffed with mincemeat instead.

Ingredients:

115g (4 oz) butter, softened
115g (4 oz) caster sugar
115g (4 oz) self-raising flour
2 eggs, beaten
½ teaspoon of vanilla bean paste
Jam of your choice

Method:

Pre-heat you oven to 210C (190C fan/430F). Line a 12-well patty pan with cases.

Cream together the butter, vanilla paste and sugar until pale and fluffy. Gradually whisk in the beaten eggs a little at a time (add a little flour if the mixture looks like curdling). Now gently fold in the flour.

Spoon the batter into the prepared cases, filling them no more than half full. Form a well in the centre and drop half a teaspoon of jam (or your choice of filling) into this. Top with the remaining cake mix, ensuring that it's sealed so the jam can't escape. Don't fill the cases more than 3/4 full or the mixture will overflow as it raises.

Transfer to your pre-heated oven and bake for 13 minutes, until nicely raised and golden.

Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely. When cold you can dust with icing sugar, if desired.