• 280g self-raising flour
• 170g caster sugar
• 250ml milk
• 2 eggs, lightly beaten
• ½ teaspoon natural vanilla extract
• 75g unsalted butter, melted
• a jar of Savina Mulberry Preserve icing sugar, to dust

Preheat the oven to 200°C. Grease a 12-hole standard muffin tin.

Sift the flour into a bowl, add the sugar and stir to combine, Make a well in the centre. Put the milk, eggs, vanilla extract and butter in a bowl, whisking to combine. Pour into the well and, using a metal spoon; gradually fold the milk mixture into the flour mixture until just combined.

Divide three-quarters of the cake batter between the muffin holes. Top each with 1 teaspoon of the jam and cover with the remaining cake batter.

Bake for 20 minutes, or until golden. Cool in the tin for 5 minutes, and then turn out onto a wire rack. Dust with icing sugar.

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