Raspberry Jam


200gSelf Raising White Flour
PinchSea Salt
133g Caster Sugar with Stevia
200gButter Unsalted
2tbspSemi Skimmed Milk
50gGround Almonds
150gWhite Chocolate Chips


  1. Preheat the oven to 160°C (fan 170°C, gas mark 5). Grease and line the base of a rectangular 28cm x 18cm x 3cm tin with baking parchment.
  2. Sift the flour and salt into a small bowl and set aside.
  3. Using an electric whisk, cream sugar and butter together until light and fluffy.
  4. Gradually add the beaten eggs with a little of the flour, after each addition. Gently whisk in the remainder of the flour until all the ingredients are combined.
  5. Stir in the milk and then fold in almonds and white chocolate chunks. Put some raspberries in after to prevent them from getting too damaged.
  6. Spoon the mixture into the tin and roughly level the surface, the mixture will be fairly stiff.
  7. Bake for 50 minutes or until golden. Cool on a wire rack. When cool, remove from tin, remove the parchment and slice. Dust with icing sugar if you want to.

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