Recipe Raspberry jam sponge & custard

Ingredients

  • 500g Macphie Plain Mississippi Muffin/cake mix
  • 215g water
  • 125g vegetable oil
  • 150g jam/ 250g water
  • 500g custard

Method

Makes 6-8 portions

  1. Beat the Plain Mississippi Muffin/Cake Mix, water and oil together, mix for 2 minutes until smooth.
  2. Heat together the jam and water.
  3. Well grease a shallow sponge tin/baking tray.
  4. Pour the raspberry jam into the base, then the plain sponge mix.
  5. Cook in the oven at 170°C (340°F) for 35-40 minutes.
  6. Serve with warm custard.

Products used