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INGREDIENTS

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JAM SPONGE

350g butter

350g  sugar

6 eggs

100ml warm milk

Zest of 1 lemon

20g vanilla essence

2g salt

350g self raising flour

To Finish – 100g of Raspberry Jam

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CUSTARD

I prefer to use a mix of the classic anglaise and ½ a packet of classic birds custard.

½  packet of birds

3 eggs yolks whisked with 100g caster sugar until fluffy and pale

500ml warm milk, infused with a little vanilla essence

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Raspberry Jam sponge

METHOD

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JAM SPONGE

Sieve the flour and salt into a bowl. Cream the sugar, butter, zest and vanilla in a machine until pale and then add the eggs slowly, alternating with the flour, then the warm milk. Place the jam into the bottom of a greased basin mould, then add the mixture on top. Cover well with parchment paper, secure with some string and tinfoil before steaming for approx 1.5 – 2 hours.

 

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CUSTARD

Add the warm milk to the whipped egg yolks, then mix well. Place back onto a low heat and cook out until it thickens and coats the back of the spoon (approx 85c) Pass through a fine sieve, if you are using instant custard, don’t leave to cool.

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