Cherry 'jammy cakes'

These were popular with my children when they were young, only three tsp of jam required too

These cakes are lovely and you'll enjoy the occasional little burst of fruit when you find a cherry (or strawberry if that's what you've made)

Makes 12 large muffins or 24 fairy cake size

Ingredients:

100gm Stork or butter (I used Asda 'best for baking) softened slightly

75gm sugar

175gm SR flour

2 x eggs

1 rounded tsp baking powder

3-6 heaped tsp of your favourite jam with fruit in according to taste (I used 3 tsp of reduced sugar morello cherry), apple sauce is also nice.  You can use a jelly or strained jam but it's not quite the same.

Method:

Preheat your oven to 200C

All in one method, I put all the ingredients into my Kenwood Chef bowl and mixed until the batter was light and a dropping consistency.  You could do this by hand or with an electric whisk.

Once that's done add your jam, fold it through a few times but don't mix it all in, you want a marbled effect.  

Half fill your cake cases and put in the oven for 15 minutes or until golden brown.  Put onto a wire rack to cool, handle with care, the jam inside makes them very hot to handle.  Dust with icing sugar if you like.

It's vitally important these cakes cool down to blood heat before you dig in.  There will be pockets of jam and scalding hot fruit within which could cause injury if eaten whilst still hot.