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A mini version of a well known classic


225g unsalted butter
225g golden caster sugar
2 medium eggs
150ml milk
225g self-raising flour
1 1/2 tsp baking powder
zest of 1 lemon, grated
100g raspberry jam
75g desicated coconut
75g glacÚ cherries


  1. Preheat oven to 190░C
  2. Grease a 30 x 23 x 4cm baking tray (you can always adjust the quantity of mixture to the size of baking tray that you do have of course)
  3. Cream together the butter and sugar
  4. Beat in the eggs one at a time
  5. Gradually beat in the milk
  6. Sift and fold in the dry ingredients
  7. Stir in the lemon zest
  8. Pour the mixture into the baking tray
  9. Bake in the oven for about 30mins, until golden and shrinking away from the edges of the cake tin, remove from oven and allow to cool
  10. Warm the raspberry jam over a low heat allowing it to thin out.
  11. Pass the jam through a sieve to remove lumps, seeds etc.
  12. Brush the cake with the remains of the jam and sprinkle over the coconut
  13. Halve the glacÚ cherries
  14. Cut the cake into squares and add half a cherry to the top of each square

If you have the time and fancy going for a truely 'home-made' experience you could make your own raspberry jam