About the bake
These are divine warm from the oven but also keep well for up to 3 days . Try them with a chunk of chocolate inside and rolled in cinnamon flavoured caster sugar too! Make sure you allow them to cool fully before rolling them in sugar.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 3) and lightly grease a 12 hole muffin tin.
Step 2:
Place all the ingredients except the jam and sugar for dusting into a large mixing bowl and beat well with a wooden spoon until smooth. Place a spoonful of the mixture into each hole in the muffin tin.
Step 3:
Make a dip in the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.
Step 4:
Bake for 25 minutes until risen, golden and just firm to the touch.
Step 5:
Allow to cool for 10 minutes then remove from the tin and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.
Ingredients
- 200g Butter (unsalted) (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 300g Self-raising white flour
- 100ml Crème fraîche
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 12 tsp Raspberry jam
- 3 tbsp Billington's unrefined golden caster sugar (to dust)
Utensils
- 12 hole muffin tin
- Large mixing bowl
- Wooden spoon
- Teaspoon
- Cooling rack
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 200g Butter (unsalted) (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 300g Self-raising white flour
- 100ml Crème fraîche
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 12 tsp Raspberry jam
- 3 tbsp Billington's unrefined golden caster sugar (to dust)
Utensils
- 12 hole muffin tin
- Large mixing bowl
- Wooden spoon
- Teaspoon
- Cooling rack