Beth made these jammy-cake-things today from that wonderful book,
'Cherry Cake and Ginger Beer'. We have made 'Just Coconut Kisses' from
Just William, 'Joanna OBCBE Ginger Biscuits' from The Famous Five
and now Mary Poppins 'Strike Me Pink Raspberry Jam Cakes. Yummy...
Makes 12 cakes
225g self-raising flour
1 teaspoon baking powder
85g caster sugar, plus extra for sprinkling
1 large egg, beaten
2-3 tablespoons milk, plus extra for brushing
6 teaspoons raspberry jam
Tea, to serve
Baking tray, greased with butter or lined with baking parchment
1. Preheat oven to 180 degrees C
2. Sift the flour and baking powder into a large bowl. Stir in the sugar.
Rub in the butter until the mixture resembles fine breadcrumbs.
3. Add the beaten egg and enough milk to make a soft dough. On a lightly floured
work surface, shape into a flattish rectangle and divide into roughly equal pieces
with a knife. Roll each piece into a ball.
4. Flatten each ball slightly, and make a little depression in the centre and bring the
edges up, as if you were making a very basic clay pot. Place 1/2 tsp jam in the middle
of each cake.
5. With your fingers, gently bring the edges together to close the dough over the jam.
Then turn the cakes over and place them well apart on the baking tray.
6. Brush the tops with milk and sprinkle each cake with a little castor sugar.
7. Bake in the oven for 15-20 mins until the cakes are pale gold, but not brown. Do
not over cook them as you want to keep them relatively moist. If you cook them too
long they become biscuity.
8. Transfer the tray to a wire rack and leave the cakes to cool.
9. Pile them on a plate and serve with a pot of tea :)
Proof of the pudding- the cook is eating one!