Recipe Raspberry jam sponge & custard
Ingredients
- 500g Macphie Mississippi Muffin & Cake Mix
- 215g water
- 125g vegetable oil
- 150g jam/ 250g water
- Custard
Method Makes 6-8 portions
Beat the Macphie Mississippi Muffin & Cake Mix, water and oil together, mix for 2 minutes until smooth.
Heat together the jam and water.
Well grease a shallow sponge tin/baking tray.
Pour the raspberry jam into the base, then the plain sponge mix.
Cook in the oven at 170°C (340°F) for 35-40 minutes.
Serve with warm custard.
