Lemon Drizzle Cake with Candied Peels

Another Birthday, another cake. Was really proud of this one. The person's favourite cake is lemon drizzle and I don't like to disappoint. Super moist and candied peel made a lovely addition which made it unique. Dedicated to Dan, whose Birthday I baked it for.

Makes 1 Cake

You will need 20cm Square Cake Tin

Cake Batter
225g Butter cybed at room temperature
225g Caster Sugar
2 Zests of Lemon
250g Self Raising Flour
2 tbsp Lemon Curd
25g Poppy Seeds
1 tsp Baking Powder
3 Large Eggs

Drizzle
100g Granulated Sugar
3 tbsp Lemon Juice (Use the juice of the lemons)

Candied Peels
40g Caster Sugar
100ml Water,
Sliced Rinds of Lemons

1. Grease a 20cm cake tin with parchment paper. Preheat the oven to 180c/160c fan assisted.

2. In a bowl cream the butter and sugar together. Then add the eggs and mix. Add the lemon zest, lemon curd, poppy seeds, baking powder & self raising flour and give a good mix.

3. Tip the mixture in the greased cake tin and put in the centre of the oven for 30-40 minutes.

4. To make the candied peels, in a pan add the ingredients and allow to boil. Once the sugar has dissolved allow to simmer for 15 minutes. Get some greaseproof paper and place the candied peels on the paper. Allow to cool. They should begin to harden.

5. To make the drizzle, mix the ingredients. Once the cake has baked, allow to cool and remove from tin. Top with drizzle and place the candied peels on top. Enjoy!

Lemon and Poppy Seed Cake

Never cooked/baked with Poppy Seeds  before and I thought I would give it a go. The combination of poppy seeds and lemon worked really well. Plus super easy to make. 

Need a 20cm square cake tin

50g Poppy Seed

200ml Whole Milk

225g Caster Sugar

3 Eggs

350g Self Raising Flour

225 Butter

1 Lemon, Juice and Rind

Topping

300g Icing Sugar

5 tbsp Lemon Juice

Poppy Seeds

1. Preheat the oven to 180c/160c fan assisted. Grease the cake tin with greaseproof paper.

2. Cream the butter and caster sugar together. Then add the eggs and give a good mix. Then the milk and mix.

3. Gradually add the flour and mix. When fully mixed add the juice and rind of the lemon and poppy seeds. Once all combined put the cake mixture in the cake tin. Put in the oven for 40-50 minutes in the centre of the pre heated oven. Check if its baked all the way through by checking the centre of the cake is fully baked. 

4. Once baked leave out on a wire rack to cool. Mix the icing sugar and lemon juice 1 tbsp at a time. You should get a thick consistency. Spread on top of the cake when cake has cooled. Sprinkle on poppy seeds. Serve

Sticky Toffee Pudding (V)

You should know this one. As soon as you mention the name it makes your mouth water. Follow this simple recipe and enjoy something sticky, sweet and incredibly naughty.

Serves 6- 8

250g Dates, chopped

250ml Boiling Water

200g Self Raising Flour, plus extra for greasing

1tsp Bicarbonate of Soda

2 Large Eggs

100ml Whole Milk

125g Unsalted Butter, cubed at room temperature, plus extra for greasing

150g Dark Brown Sugar

2 tbsp Black Treacle

1tsp Vanilla Bean Paste/Essence/Extract

Toffee Sauce

50g Unsalted Butter

175g Light Brown Sugar

1 tbsp Black Treacle

250ml Double Cream

1. Preheat the oven to 180c/160c fan assisted. Grease a 2lb Loaf tin with the butter and flour so the sticky toffee pudding comes out easier. Soak the dates in the boiling water for 30 minutes so the fruit plumps up.

2. In the meantime, in a mixing bowl mix the flour and bicarb of soda. Make a well in the centre and add the eggs and milk, mix until combined.

3. In another bowl cream the butter and sugar together. Then add the treacle and combine. Add the treacle mixture to the flour mixture and mix until fully combined. 

4. Drain the dates and add the vanilla and mash them up. Add these to the pudding mixture. It should give a light brown colour. Tip into loaf tin and bake in the oven for 45-50 minutes. Should be cooked through. 

4. While the pudding is baking in the oven, make the toffee sauce. In a small pan. Melt the butter over a medium heat. Then once melted, add the sugar and black treacle and stir. Gradually add the cream while stirring. Allow it to bubble away for a couple of minutes and take off the heat. 

Tips:

- Make in advance and warm the sauce in the pan over a medium heat for a couple of minutes and the pudding in the oven for 5 minutes to warm through.

- OR cheat by taking a slice and drizzling the toffee sauce and putting in microwave for about 30 seconds.

Toffee Sauce

Cider Battered Fish, Wedges and Mushy Peas

Enjoy this on a Friday! Or a Saturday or even Sunday if you don't want to cook a roast. It's up to you. If you want to cook for more people increase everything apart from the Sunflower oil.

Serves 1

Fish

175g Self Raising Flour

25g Cornflour

150ml Cider

1 Fillet of Sustainable White Fish (I used Plaice)

Salt and Pepper

2 tbsp Self Raising Flour
600ml Sunflower Oil

Wedges

1 Large Potato

2 tbsp Olive Oil

½ tsp Dry Mint

½ tsp Dry Rosemary

Salt and Pepper

Mushy Peas

Mug of Frozen

2 New potatoes, cut in half

Hanful of Fresh Mint, chopped

Knob of Butter

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. To make the batter, sift the 175g Self Raising Flour and cornflour into a mixing bowl. Then gradually introduce the cider while whisking. You should have a thick consistency. Leave to prepare the rest of the meal.

2. Cut the potato into wedges. Par boil in a pan for 5 minutes. Then drain, add the oil, herbs and salt and pepper and shake in the pan. Then tip onto a baking tray. Cook for 40 minutes in the oven. Turn after 20 minutes.

3. For the peas. Boil the new potatoes and peas in a pan until cooked. In a deep pan add the sunflower oil and heat up to 200c. If you haven't got a thermometer drop a bit of batter in the pan and it should start to cook when dropped in the pan.

4. Put 2 tbsp of Self Raising Flour on a plate and cover the fish with the flour. Give the batter another stir. Then dip the fish in batter. Add to the pan with the sunflower oil. Cook for 2-3 minutes then turn over and cook for a further 2-3 minutes until the fish is golden brown all over. Place (Plaice get it) on paper towel so the excess oil comes off.

5. Mash the peas with mint, butter and bit of salt and pepper. Plate all parts of the meal on the plate and enjoy with a good cider.

Strawberry, White Chocolate & Vanilla Cake

So it was my sister's birthday and she loves strawberries. She wanted a healthy strawberry cake. I delivered on one of these. 


Makes 1 Cake

175g Golden Caster Sugar

175g Butter, cubed at room temperature
3 Eggs
225g Self Raising Flour
1½ tsp Baking Powder
50g White Chocolate
125g Strawberries, pureed

Filling/Topping/Decorations
1 Punnet of Strawberries, topped and cut in half
3/4 tbsp Strawberry Jam
2 Boxes of White Chocolate Fingers
250g Unsalted Butter, at room temperature and cubed
500g Icing Sugar, sifted
1tsp Vanilla Bean Paste
Red Food Colouring

1. Line an 8 inch cake tin with greaseproof paper. Preheat the oven to 180c/160c fan assisted.

2. Cream the butter and sugar together. Then add the eggs gradually. It should resemble scrambled eggs.

3. Then shift self raising flour and baking powder in the bowl and stir. Microwave the white chocolate so it's melted. Leave to cool slightly then add the white chocolate and strawberries.

4. Pour into the greased cake tin and put in the oven for 50-55 minutes. Check with a skewer through the centre to see if it's done (skewer should come out clear if its done). Allow to cool on wire rack.

5. While the cake is cooling make the vanilla buttercream icing. Mix the butter and icing sugar together until smooth and then add the vanilla and give another mix. Add the red food colouring (see below for colour grading).

Colour of Buttercream Icing: If you are looking for a more red colour you will need more food colouring. For a pinker colour use less red food colouring. Add a tsp at a time and mix to see if its the colour you want and add more if needed.

6. Cut the cake in half horizontally, so you have 2 pieces. To assemble the cake take the bottom half and smoother the top of the cake with some of the buttercream. Then add strawberry jam. Then layer with the other piece of cake. Then cover the whole cake with buttercream icing. Use a spatula to get the side and get an even cover.

7. To decorate add the chocolate fingers around the side of the cake. Then dab the cut side of the strawberry with kitchen roll to remove excess juice then place on top of the take. Put in a container. Place in the fridge for when its needed. Keeps the strawberries fresh and sets the icing a bit.

Serve a piece of fabulous cake.

Reviews;

'It's so moist'

'Going in for another piece'

'That's food porn'

Lemon and Mint Cake

When life gives you lemons, ask where are all these lemons coming from. Then make a cake with them.


Makes 1 Cake

1 Lemon, juice and zest
200g Caster Sugar
200g Butter, cubed at room temperature
200g Self Raising Flour
1 tsp Baking Powder
3 Large Eggs
8 - 10 Mint Leaves, finely chopped
3-4 tbsp Lemon Curd

Topping
50g Icing Sugar
3-4 tbsp Lemon Juice
Zest 1 lemon (Optional)
3 Mint Leaves (Optional)

1. Preheat the oven to 180c/160c fan assisted. Grease and line 2 x 20cm Cake Tins

2. You can do this with either a food mixer/processor or manually. Beat the caster sugar and butter together. Then add the eggs, juice and zest of a lemon and mint. Give a good mix. Then add the flour and baking powder.

3. Then divide the mixture between the two cake tins. Bake in the oven for 30-35 minutes. Check the centre of each cake to see if its done.

4. Allow the cakes to cool on a wire rack. Lather on lemon curd on top of one of the cakes. Then top with the other.

5. For the topping mix the icing sugar and lemon juice and spread on top of the cake. You can garnish with optional lemon rind and mint leaves.

Cherry Bakewell Cake

Dedicated to the first and biggest influence to my baking. All I can say its a lovely cake. Mwynhewch eich bwyd!

Makes 1 Cake

3 Eggs
200g Self Raising Flour
200g Butter, cubed and at room temperature
200g Golden Caster Sugar
50g Ground Almond
1 tsp Vanilla Extract
1 tsp Baking Powder

Topping/Filling

200g Cherry Jam
175g Icing Sugar
6 tsp Water
Handful of Flaked Almonds
75g Glace Cherries, halved (Optional)

1. Preheat the Oven to 180c/160c Fan Assisted. Line 2 20cm Cake tins.

2. In a food processor or by hand cream the butter and the sugar. Once combined mix the eggs and vanilla extract. 

3. Then add the ground almonds, self raising flour and baking powder and mix till combined. 

4. Then divide between the two tins and bake for 25 - 30 minutes or until golden. Leave to cool on a wire rack.

5. For the topping of the cake take the icing sugar and mix with water. Add a tsp at a time and it should be thick and smooth. If too thick add a tsp of water. For assembling the cake, take a sponge and spread the cherry jam and then other sponge. Add the icing on top, if it spills over the side it doesn't matter (gives it a unique look). Scatter with flaked almonds and optional cherries. 

Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.

Lemon, Lime and Coconut Cake

You put the lime in the coconut and you eat them all up. This delight has been given rave reviews from people who don't like coconut; 'I don't like coconut but this tastes amazing', 'Very Moist'.

Makes 1 Cake


1 Zest and Juice of a Lime
1 Zest and Juice of a Lemon
250g Caster Sugar
225g Butter, cubed
225g Self Raising Flour
3 Eggs
50g Dessicated Coconut
1tsp Baking Powder

Filling/Topping
Lemon and Lime Marmalade (see my own version here)
250ml Coconut Cream
75ml Double Cream
1 tbsp Icing Sugar
Desiccated Coconut

1. Preheat the oven to 180c/160c fan assisted. Grease 2x20cm Cake Tins.

2. Cream the butter and sugar together. When combined add the eggs. zest and juice of the lemon and lime and mix.

3. Then add the flour, baking powder and coconut then mix till combined. Divide the mixture between the two cake tins. Put in the centre of oven for 20-25 minutes until golden brown and if you can poke a toothpick through the cake and it comes out clean. Leave to cool on a wire rack.

4. While the cake is cooling whisk the coconut cream, double cream and icing sugar in a mixing bowl until it thickens.

5. Layer the cake with cream, marmalade and the other half of cake. Sprinkle with desiccated coconut.

Mini Christmas Cakes (V)

So these little gems are really good for stocking fillers, little gifts for people round the office or just to treat yourself to after a hard day of Christmas shopping. You will need a tray that can make individual cakes. You can use it to make other things the year round; mini cheesecakes, victoria sponges or other puddings. More than likely will try to make mini cake recipes because they are super cute

Makes 20 - 24

Overnight

200g Raisins
200g Currants
200g Sultanas
60g Candied Peel
100g Glace Cherries, quartered
Zest and Juice of 1 Lemon and Orange
200g Dark Brown Sugar
150g Butter
150ml Brandy

Cake Mix
2 tsp Mixed Spice
200g Self Raising Flour

50g Ground Almonds
2 Large Eggs
1tsp Vanilla Extract

Decoration
500g Marzipan Block
500g Icing Block
Writing Icing
Apricot Jam
Icing Sugar

1. In a large pan melt the butter, over a medium/low heat. Then add the sugar to the pan and stir till combined.

2. Add the juice and zest of the lemon and orange, the dried fruits (including cherries and candied peels). Then pour over the brandy and give a final mix. Turn off the heat and leave overnight. This should give the fruit a chance to absorb the alcohol.

3. Once they have soaked. Tip the mixture into a large mixing bowl. Then add the mixed spice, flour and eggs. Give this a really good mix so the mixture is fully combined.

4. Preheat the oven to 170c/160c fan assisted.  Spoon the mixture into the pan. It should be about 1/2 tbsp to get to the top. If you are using one with 12 spaces you will need to do this in two batches. Put in the oven for about 25 minutes. To test they have cooked all the way through, take a toothpick and pierce the centre. It should be clean when pulled out. If not put in the oven for longer. Then test again.

5. Allow a couple of minutes to cool in the pan. Then push out onto wire rack. Repeat step 4 with the rest of the mixture.

6. Now for the fun bit. Heat the apricot jam in a small pan over a low heat so it doesn't burn.

7. Cover the work surface with icing sugar for you to roll out the marzipan and icing sugar. Use the loose bottoms of the pan to cut the circles for the top. You will need 24 in total. You may need more marzipan/icing if you like it thick.

8. Brush the top of the cake with apricot jam and place the marzipan on top. Then brush again with the apricot jam and place the circle of icing on top.

9. You can have them plain or get some writing icing to have a nice pattern, a tree, robin etc. Get creative or go nuts like me. Or go simple yet elegant and sprinkle with icing sugar.

Enjoy with some mulled wine.

The pan I used to bake the cakes is here:

Strawberries and Cream Scones (V)

I am here with a Summery baked good which can be enjoyed with tea or a nice cold glass of lemonade. Remember to stay hydrated this Summer.

Makes 10
400g Self Raising Flour
1 tsp Baking Powder
100g Butter
200ml Milk
1tsp Vanilla Extract
1 Egg, beaten
Pinch of Salt
3 tbsp Icing Sugar
3 tbsp Caster Sugar

Filling
150ml Double Cream/Clotted Cream
200g Strawberries
Strawberry Jam

1. Preheat the oven to 220c/200c Fan assisted. Put a greaseproof paper on a baking tray. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar

2.  Make a well in the middle of the bowl. Warm the milk over the hob (Don't let it boil). Gradually mix the milk with the crumbs. If too sticky add more flour and if too dry add more milk.

3. Sprinkle flour on the work surface, rolling pin and hands. Then cover the dough with flour and begin to roll and then fold the dough over. Do this about 3 times so that dough is smooth. Then finally roll out the dough so its thick (probably about 3-4 cms).

4. Take a cutter, about 5-6cm in diameter (if you don't have one, use the rim of a large glass/wine glass). Cut them out and once you have cut as many as you can out roll the dough out again and repeat the process until you run out of dough.

5. Place the dough onto the baking tray with the greaseproof paper. Brush each of the pieces of dough with the beaten egg.

6. Bake in the oven for about 10 minutes. The crumpets will have risen and will be golden on the top.

7. While leaving to cool, if using double cream, whisk the double cream until thick and add 2 teaspoons of icing sugar. Slice the strawberries into quarters.

8. When assembling a scone you the scone in half and layer with cream, strawberries and jam. Then sprinkle with icing sugar. Serve. 

Banana Bread (V)

Here is a sweet one for you to sink your teeth into. Not much of a bread and more of a cake but all the same tastes delicious.

Makes 1 Loaf

140g butter , softened, plus extra for the tin
3 tbsp Golden Syrup
75g Macadamia Nuts
75g Caster sugar
2 large eggs , beaten
150g self-raising flour
1 tsp baking powder
3 very ripe bananas, 2 mashed and 1 sliced


1. Heat the oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking paper

2. Cream the butter, sugar and golden syrup until light and fluffy. Add eggs with a little flour. Fold in the remaining flour, baking powder, bananas and nuts.

3. Pour into the tin and add sliced bananas on top of the mixture. 

4. Bake for about 30 mins until a skewer can come out clean. Cool in the tin for 10 mins, then remove to a wire rack. Then leave to cool for a further half an hour.

Blueberry Pancakes (V)

Shrove Tuesday is almost among us and thought I would give you one of my healthier options for the day. Blueberries are such a lovely fruit and if you have any left are perfect in a Greek yoghurt with some honey.

Serves 6-10 Pancakes

200g Self Raising Flour

1 Large Egg

150g Blueberries

1 tsp Baking Powder

1 tsp Vanilla Extract

250ml Whole Milk

Pinch of Salt

Knob of Butter

Maple Syrup/Golden Syrup

1. Add the Self Raising, baking powder and pinch of salt to a mixing bowl and stir. Make a well in the centre of the bowl and whisk the egg with the flour mixture. Then gradually add milk into the bowl, continuously whisking. The mixture should be a thick consistency (If too thin, add more flour and if too thick, add more milk). Then add most of the blueberries (keep some aside to put on the pancakes) and vanilla extract to the bowl and stir.

2. Melt the butter in a frying pan. Take a half ladle full of mixture and pour into the frying pan. It should be a small round shape, you don't want them too thin though. You can do them in batches of 2 or 3 depending on the size of the frying pan. Fry on the first side for about 5 minutes. Then with a spatula flip and fry for another 5 minutes. You can stack them and pour with syrup and add the rest of the blueberries.

Lemon Drizzle Cake (V)

A lovely light cake which is always good with a nice cup of tea.

Makes 1 Cake

150g Self Raising Flour
125g Caster Sugar
1 Lemon, juice and zest
2 tbsp Lemon Curd
Dash of Milk
1 tsp Baking Powder
2 Medium eggs
75 Unsalted Butter

Drizzle
2 tbsp Granulated Sugar
1 Lemon, zest and juice

1. Preheat the oven to 180c/160c Fan assisted

2. Butter a loaf tin and line with baking paper.

3. Beat the butter and caster sugar together using either a wooden spoon or electric whisk. This should take about 10 minutes.

4. Once the mixture is light and fluffy add the eggs, lemon juice & zest, flour, lemon curd, milk and baking powder. Mix well.

5. Pour the mixture into the loaf tin and bake for 40 minutes  To test the cake is cooked through poke a skewer through. If it comes out clean then it is cooked through.

6. While the cake is in the oven prepare the drizzle. Mix the juice, zest and sugar together. Once the cake is out of the oven evenly pour the drizzle over and leave to cool for about an hour. Serve with a nice cup of tea .

Hyper Smash

Bara Brith (V)

A Welsh bread made with dried fruit, tea and spices. In welsh it means 'speckled bread'. It tastes delicious and always a good companion with a cup of hot tea.

Makes 1 Loaf

450g Mixed Dried Fruit
1 Mug of Black Tea
225g Demerara Sugar
100g Glace Cherries, halved
1 1/2 tsp Mixed Spices
1 1/2 tsp Cinnamon
1 large free range egg
450g Self Raising Flour
100g Butter
2 tbsp Clear Honey
1 tbsp Caster Sugar

1. Put the mixed dried fruit in a mixing bowl with sugar. Pour the tea over the sugar and fruit, cover and leave overnight.

2.  Preheat the oven to 170c/150c fan assisted. Line a 2lb loaf tin with greaseproof paper.

3.  Mix the rest of the ingredients with the dried fruit mixture. Mix well.

4. Pour in the loaf tin and bake for 1 1/2 hours to 2 hours. To check its cooked all the way through skewer through the centre, if its cooked it should come out clean.

5. Cool on the rack. Sprinkle with caster sugar. Serve

American Style Pancakes

So I thought, I would try something different. For the sweet side, I decided to do American style pancakes. Much thicker and fill you up quicker than the standard Shrove Tuesday ones.

Makes about 8 Pancakes

200g Self Raising Flour
1 tsp baking powder
2 Medium Eggs
300 ml of milk
Pinch of salt
Butter
And choice of filling/topping

1. Add the baking, self raising flour and salt to a mixing bowl.

2. Create a small well in the centre of the bowl. Crack the eggs in the centre and begin to whisk.

3. Gradually add the milk while whisking. The mixture should be slightly thicker than British pancake batter.

4. Add a bit of butter and add a ladle full of batter to the pan. You don't need to spread this round the pan, as you want a thicker pancake. Let it cook for 2 minutes and flip. Cook on the other side for 2 minutes. Serve

I came up with a few suggestions for toppings/fillings.

Maybe Maple Syrup?

Apple and Cinnamon Compote?
Take about 2/3 apples and chop them up (skins on or off). Add them to a pan with a bit of lemon and water that just covers a base of a pan. Add about 2 tbsp of caster sugar and 1 tsp of cinnamon. Leave it to cook for 15 minutes. They should soften.

 Summer Fruit compote?
Take 500g of frozen summer fruit (strawberry, raspberry, blackberries etc). Add them to a pan with just enough water to cover the base. Add 2 tbps of caster sugar. Cook for 10 minutes.

What did you have with your pancakes?

Victoria Sponge Cake

Haven't done a pudding in a while and have always been meaning to bake this. A classic which is good with a cup of tea (Tea tastes better in a china cup, as my nain has always told me).

200g Caster Sugar
200g Butter, softened
200g Self Raising Flour
1 tsp of Vanilla Extract
4 Eggs

Filling
Jam (My favourite is raspberry with the seeds in)
250ml Double Cream, whipped
Icing Sugar (To top)

1. Preheat the oven for 200c/180c fan assisted. Grease 2 cake tins with some butter.

2. Mix the butter, sugar and vanilla extract until its smooth. Then mix in each egg one at a time. Fold the flour in.

3. Divide the mixture between the two cake tins and put in the oven for 20 minutes. They should be a golden brown and the sponge should spring back up when lightly pressed.

4. Take one of the sponges and put about 4 tbps of raspberry jam on. Then add the double cream on top. Then layer with the other sponge. To finish, sprinkle on the icing sugar. Serve with tea

How positively British ^_^