<div style="page-break-before:always; page-break-after:always">Jam &amp; cream spongeButter 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 and 300ml lightly whipped cream. Dust with icing sugar before serving. Serves 10.<div style="page-break-before:always; page-break-after:always">Forest fruit trifleLine a trifle dish with a pack of sliced madeira cake, then spoon over a bag of defrosted frozen forest fruits with some of the juices, if you like. Top with a carton of custard, then whipped cream and blobs of raspberry jam. Serves 6.Hot raspberry sauce Tip a jar of seedless raspberry jam into a pan with 2 tbsp water. Melt until smooth and bubbling. Serve hot or cold. Serves 8. <div style="page-break-before:always; page-break-after:always">Berry cr&ecirc;pes Spread 2 cr&ecirc;pes (shop-bought or find a recipe on bbcgoodfoodme.com) with a little mascarpone and raspberry jam. Add a few fresh raspberries and roll up. Serves 1. Little jam tartsRoll out 500g shop-bought sweet shortcrust pastry on a lightly floured surface. Stamp out 20 x 5cm circles and use them to line two mini muffin tins. Prick with a fork and spoon 1 tsp raspberry jam into each. Bake at 200C/180C fan/ gas 6 for 12-15 mins. Makes 20.

WE'RE JAMMIN'

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