60g butter, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
1 tablespoon custard powder
2 tablespoons water
1 egg, beaten
1 cup self raising flour, sifted 1 cup cream, whipped
250g fresh or frozen berries 1 cup wild berry jam
1. Preheat oven to 170°C. Grease and flour flan tin.
2. In a small bowl cream butter, sugar and vanilla using the StickMaster with whisk attachment. Slowly mix in the custard powder and gradually add the beaten egg and water. Mix in flour.
3. Spread cake batter into flan tin. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Loosen the edges with a small knife, cool slightly before turning out onto cake rack.
4. Once the shortcake is cool, fill the centre with the whipped cream and chill.
5. Meanwhile heat the jam in a small saucepan until warm and dip berries a few at time into the warmed jam. Pile the berries into the centre of the shortcake. Drizzle over any remaining jam. Chill before serving.