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Raspberry Jam sponge

INGREDIENTS

     +    
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

     +    
CUSTARD

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

Method

     +    
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.

     +    
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.

Share on facebook
Share on twitter
Share on whatsapp

Raspberry Jam sponge

INGREDIENTS

   +   
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

   +   
CUSTARD

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

Method

   +   
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.

   +   
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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