This week’s recipe came about when there was a flurry of fb activity because the BBC good food folk decided to close their fb group page. Members started new groups and loads of recipes were flying around. This one caught my eye because I haven’t seen a sponge drop for years. Don’t tell my mother but I used to buy something similar on a Friday with my dinner money! I had to give it a go. It’s basically a fatless sponge mix. So easy and quick. Mine did stick to the paper but I used my metal spatula to remove it. I used a lovely raspberry jam I had bought for a special bake, obviously you can use any type you like. So nice with a cuppa and of course, you can make smaller drops for an afternoon tea, just reduce cooking time.
Scone Drops
Ingredients
- 2 eggs
- 75g caster sugar
- 75g self-raising flour
- Jam, 200ml whipped double cream and icing sugar (optional, add icing sugar and vanilla extract to your cream)
Method
- Heat oven to 190c Grease a baking tray or line with baking paper.
- Break eggs into a bowl, whisk lightly, add sugar and continue to whisk until thick, creamy and almost white in colour. Lightly fold in flour with a metal spoon. Place dessert spoonfuls well apart on the tray.
- Bake for about 8 mins. It’ll be slightly risen and a pale golden colour.
- Whip your cream. (I added a tablespoon of icing sugar and a couple of drops of vanilla to make chantilly cream. Honestly, I don’t think it needed it. It’s very sweet. Next time I’m using just double cream whipped)
- When cold, peel from paper, sandwich together with jam and whipped cream. I put jam on one half and cream on the other. Dust with icing sugar.
Recipe by Liz Lightfoot-Bate
Photo M Campbell