Raspberry Shortcake

Name: Raspberry Shortcake
Ingredients: ¼ pint double cream; 25g/1oz icing sugar; 1 tbsp raspberry jam; 150ml/¼ pint milk; 1 egg, beaten; 85g/3oz caster sugar; 85g/3oz butter, softened; ½ tsp cinnamon; ¼ tsp salt; 25g/1oz ground almonds; 200g/7oz self raising flour; 350g/12oz fresh raspberries or frozen raspberries slowly thawed; 350g/12oz fresh raspberries or frozen raspberries slowly thawed

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is not shortcake in the Scottish sense but more the American variety which is really like a sponge cake that soaks up all the juices from the berries. Good and gooey, a delight to all children and grown-ups alike.

Ingredients

350g/12oz fresh raspberries or frozen raspberries slowly thawed
200g/

Dessert
Vegetarian

Method

Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide dough in two and gently shape each half to fit into greased 20cm/8i