A Recipe for Jam Sponge & Custard Drops

Well it's nearly the big Jubilee weekend. Are you having a street party? If you are I expect you've been asked to bring along some food. Well, if that is the case you're in luck as I have the perfect recipe for you. Jam Sponge and Custard Drops

It's a celebration, so you want to really offer more than a plate of ham sandwiches. But stay clear of the obvious; there is only so much Coronation Chicken and Eton Mess a street can eat! So my answer to any culinary jubilee homemade offerings are these tasty little gems: Jam Sponge & Custard Drops. They tick every box. The flavours are British and nostalgic, they're stupidly easy to make (you can even get the kids to do it) and the recipe is easily multiplied depending on the number of people you wish to feed. I've made these time and time again and they never fail to delight. They really do taste like a pudding (it's the addition of custard powder that does it). A pudding in a biscuit - you really can't go wrong.

Jam Sponge & Custard Drops

Makes approx 28

80g unsalted butter, softened 80g golden caster sugar 2 tbsp milk ½ tsp vanilla extract 125g self-raising flour 40g custard powder 65g raspberry jam

Preheat the oven to 180°C/fan160°C/gas 4. Line 2 baking sheets with baking paper. Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the milk and vanilla and beat until combined.

Sift the flour and custard powder into a bowl, then fold them gently into the butter mixture to form a soft dough. Roll heaped teaspoons of the dough into balls and place on the baking sheets.

Using the end of a wooden spoon, make an indentation in each ball and fill with a little jam, then place in the fridge for 10 minutes.

Bake for 15 minutes until lightly golden. Cool a little on the baking trays, then remove to a wire rack. They will keep for up to 7 days, stored in a cool, dry place in an airtight container. Though it is fair to say that they are unlikely to hang around for that long.