Step 1

Preheat oven to 190º C / gas 5

Step 2

Sift the flour into a roomy bowl and rub in the butter and shortening using your fingers until it looks like breadcrumbs.

Step 3

Sprinkle over the cold water and bring the dough together either with a wooden spoon or your hands. Add a tiny bit more water if it appears dry, if it cracks easily, it should feel slightly damp but not wet. Wrap in clingfilm and rest in the fridge for 20 minutes or so.

Step 4

Once rested roll out on a floured surface to about 2-3 mm thick. Cut out circles to line your tart tins, press in gently then pop a teaspoon of jam into each one. Just as if you were making Jam Tarts. Don’t overdo the jam or you’ll get boiling out during the baking.

Step 5

Simply put everything into a bowl and beat with an electric mixer for a minute or so into a batter.

Step 6

Drop a scant tablespoon of the batter into each jam tart then bake for 15 – 20 minutes until the sponge is golden.

Step 7

When cool enough to handle, remove from the pans onto a wire cooling rack.