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Mini jammy cakes

These are usually made with the jam enclosed, but here they are left open so that the jam becomes nice and chewy. The cakes are best served warm. Makes 24.


2 baking sheets

225g/8oz self-raising flour

¼ level tsp ground mixed spice

50g/2oz butter, softened

100g/4oz caster sugar

1 large egg, beaten

3–4 tbsps milk

A little blackcurrant jam

A little granulated sugar, for sprinkling

Preheat the oven to 200°C/fan

180°C/Gas Mark 6. Lightly grease the baking sheets.

Measure the flour, spice and butter into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Mix the egg and milk together and stir into the mixture, adding only enough of the liquid to make a stiff dough.

Divide the dough into about 24 pieces and roll each piece into a smooth ball. Using the handle of a wooden spoon, make a hole in the centre of each ball of dough and put about a quarter of a teaspoon of jam into each one.

Place the balls of dough - jam side up - on to the prepared baking sheets and sprinkle them with a little of the granulated sugar.

Bake for about 10 minutes until the cakes are a pale golden brown. Lift the cakes off the tray and allow to cool a little on a wire rack, then serve while still warm.