Ingredients

• For Pastry lining:

• 60 gm or 2 oz butter at room temperature

• 125 gm or 4 oz self raising flour

• A little milk to make dough

• Raspberry jam

• 1/2 cup dry currants

• For making sponge cake:

• 60 gm or 2 oz butter at room temperature

• 125 gm or 4 oz caster sugar

• 2 medium or standard size eggs

• 180 gm or 6 of self-raising flour (raising agents have already been added to flour)

• A little milk

• A handful of chopped nuts of choice

• For Icing

• 180 gm or 6 oz icing sugar

• 1 medium egg

Instructions

1. Sift flour in a bowl.

2. Add butter and rub it into the flour, using your fingers.

3. Make a firm dough, using milk as liquid.

4. Roll out and line a cake tin (tray), 12? x 8? and 1 ? ? deep

5. Spread thinly with raspberry jam and sprinkle with currants.

6. Making sponge:

7. Turn oven on to 375? F or 175? C (10?C less in fan oven), Gas Mark 3-4.

8. Cream butter and sugar, until fluffy

9. Add a little beaten egg at a time and continue beating, until all eggs have been used and the mix is light and fluffy.

10. Fold in flour.

11. Add milk, to make a soft, pouring consistency.

12. Pour over the pastry.

13. Bake for 40 minutes.

14. When cold, cover with icing.

15. Making Icing

16. Separate egg white and beat it.

17. Add icing sugar and cover the top surface of the cake with it.

18. Sprinkle chopped nuts, if you like.

19. Serve with tea.