WE'RE JAMMIN'

If you have been busy this summer making jam to preserve a glut of berries, here are a few easy ways to use it up

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Jam & cream sponge

Butter two 20cm sandwich tins and line with baking parchment. Beat 200g caster sugar, 200g soft butter and 200g self-raising flour with 4 eggs, 1 tsp baking powder and 2 tbsp milk until you have a smooth, soft batter. Divide the mixture between the tins, smooth the surface and bake at 190C/170C fan/gas 5 for 20 mins until golden. Leave to cool, then sandwich with 1/2 x 340g jar of raspberry jam