Maids of Honour

So summer is coming to an end, and what a summer it has been.
Holidays, weddings, and summer socials have kept my ever busy calendar even busier.

Today's recipe celebrates all summer is made to be, and is something I used to make with mum all the time. Maids of Honour!

These beauties are basically a mix between a jam tart and a Victoria sandwich, and boy do they taste good. We use Yorkshire Black and Blueberry Jam which tastes AM-A-ZING, from Lewis and Cooper's in a little town called Northallerton. Mum used to live off the stuff when she was younger!

So without further a do, here's the world famous Be-Ro recipe for these summer beauties!

*Makes 15*

Ingredients
225g plain flour
100g margarine
2tbsp. cold water
25g caster sugar
 
2-3tbsp. jam
50g margarine
50g caster sugar
1 egg
50g self raising flour 


Method
For the pastry, rub together the plain flour and margarine, and then mix in the caster sugar.
Add the cold water and mix to form a dough. Leave in the fridge while you prepare the other ingredients.
Beat together the margarine and caster sugar to form a smooth paste. Add in the egg and beat well. Sieve in the self raising flour and beat well again.
Pre-heat your oven to 200C, and grease a cupcake tray. 
Roll out your pastry thinly and cut into rounds using a 7.5cm cutter and use these to line your cupcake tray. 
Put a little jam into each case, followed by a spoonful of your cake mix. 
Bake until golden brown, for approximately 20 minutes. 
Leave to cool in the tray for 5 minutes before moving onto a wire rack.

Voila!
Super simple, and super tasty!

Happy baking, and have a fantabulous bank holiday weekend!

Charley x

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