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Jammy Dodger Cakes

by South Lanarkshire Council

Makes 20 portions

Ingredients

  • 350g Margarine (or butter)
  • 500g Caster sugar
  • 500g Self-raising flour
  • 400g Eggs
  • Baking powder

Crumble Mix

  • 200g Self-raising flour
  • 45g Porridge oats
  • 125g Margarine (or butter)
  • 85g Caster Sugar

Method

  1. Cream together 350g margarine with the caster sugar.
  2. Add the self-raising flour and baking powder alternatively  with the eggs until a dropping consistency.
  3. Add a little milk to loosen if nessesary.
  4. Reserve a 1/3 of the mixture and divide the 2/3 cake mix into individual cake cases.
  5. Top each of the jam portions with remaining sponge mix.
  6. Top each cake with some crumble mix and bake at 180C / 350F / Gas mark 4
  7. Cool the cakes slightly before eating as the jam will retain heat.

Crumble Method

  1. Place all the dry ingredients into a bowl.
  2. Rub in the margarine to form a breadcrumb-type mixture.
  3. Sprinkle crumble mix on top of cakes.
  4. Then bake as above.

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