Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Easy jam sponge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 175g butterplus extra for the tin
- 175g golden caster sugar
- 175g self-raising flour
- 3 eggs
- 1 tsp vanilla extract
- 200g strawberry jamor raspberry jam, stirred
- custard, cream or ice cream, to serve
Nutrition: per serving
- kcal417
- fat19g
- saturates8g
- carbs55g
- sugars39g
- fibre1g
- protein5g
- salt0.59g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
step 2
Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.
