- Preparation time: 30 minutes | Cooking time: 45 minutes |
- Medium
- Serves: 8-10
Ingredients
- FOR VICTORIA SPONGE:
- 4 eggs
- 225g caster sugar
- 225g self-raising flour
- 225g softened butter
- 2 teaspoons baking powder
- ½ vanilla pod
- 110g Hawkshead Relish Raspberry & Vanilla Jam
- Icing sugar, for dusting
- FOR THE SCONES:
- 500g plain flour
- 100g caster sugar
- 125g softened butter
- 65g mixed dried fruit
- 2 large egg beaten
- 250ml milk
- 25g baking powder
Method
- FOR THE VICTORIA SPONGE:
Preheat the oven to 180°c. - Break the eggs into a bowl and add the sugar, flour, baking powder, butter. Scrape out the vanilla seeds and add them to the bowl, then mix well using a hand mixer.
- Divide the batter equally between two greased and lined 20cm sandwich cake tins. Bake in the centre of the oven for 25 minutes or until golden and springy to the touch.
- Leave the sponges to cool in the tins for 5 minutes then carefully move to a wire rack. Once cooled completely, turn one cake over spread the underside with a thick layer of the Raspberry & Vanilla Jam. Top with the second cake and dust with icing sugar.
- FOR THE SCONES:
Preheat the oven to 190°c. - Sift the flour into a bowl, stir in the sugar then rub in the butter to breadcrumb consistency. Sprinkle in the dried fruit and pour in the beaten egg with three tablespoons of the milk. Bring together using a round-bladed knife to form a soft sticky dough, then place on a lightly floured worktop. Roll into a long tube like a swiss roll then cut into approximately 3 to 4cm rounds.
- Place the scones on a greased baking tray. Brush with a little milk, dust with a sprinkle of flour and place on the top shelf of the oven for 12 to 15 minutes until they are golden brown.
