This is a deliciously simple Plum Jam Sponge recipe that you can prepare and bake in under 45 minutes!

Last month we launched a competition to win our heart shaped cake tin and a cooling rack, and our lucky winner was Rebecca Angela Lewis! Rebecca decided to show us what she had baked, so here we have her very own recipe and fantastic photo of her Plum Jam Sponge. Thanks very much for sharing your baking skills with us Rebecca, it looks fantastic!

Ingredients:

For the Cake

• 1 teaspoon of baking powder
• 1 teaspoon of vanilla essence
• 2 eggs
• Margarine
• Sugar
• Self Raising Flour
• 1 jar of plum jam

Instructions:

Rebecca Angela Lewis 

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Step 1- Slice the asparagus in to 5cm pieces. Fill a large frying pan up to half way with water, bring to the boil, and add the asparagus and cook until it is tender. Rinse the asparagus under cool water and remove.

Step 2-Take the 5 rashers of bacon and trim and excess fat off. Cut the bacon in to 1cm pieces, and finely slice the onion. Add to the same pan that you cooked the asparagus in until it starts to brown.

Step 3-Add the bacon, onion and asparagus to a mixing bowl and leave it to cool.

Step 4-Preheat your oven to 200 degrees celcius/400 Fahrenheit/Gas mark 6 and place a baking tray in the oven.

Step 5- Oil a 20cm (8 inch) fluted flan tin. Set the remainder of the oil aside in a bowl

Step 6- Take one sheet of the filo pastry and press it firmly against the base and sides of the tin. Use a pastry brush to brush the pastry with more oil and cover with a second sheet of the filo pastry. You must place this at a right angle to the first sheet of pastry that you put down. Put some more oil on the pastry and lay a third sheet of pastry in the same direction as the first sheet, and then place a fourth sheet of pastry in the same direction as the second sheet. Any overhanging pastry should be rolled slightly above the rim of the tin.

Step 7- Place a saucepan on the heat and put 50ml of the milk in to the pan along with the cornflower. This will turn in to a paste like texture. Then add 200ml of the milk and stir well and allow it to simmer. Cook this sauce until it is thick and smooth.

Step 8-Beat the 3 free ranged eggs and add to the sauce. Stir until they are thoroughly combined.

Step 9-Put half the asparagus, bacon and onion mixture in the base of the pastry case and pour the sauce over the top. Place the other half of the asparagus, bacon and onion mixture in after the sauce and press down lightly. Then sprinkle on as much of the cheese as you want!

Step 10-Carefully place in the centre of your oven and bake for 25 to 30 minutes until the pastry starts to crisp and the filling is set.

Step 11-Once you are happy that the flan is completely cooked, remove from the oven and allow it to cool for 10 to 15 minutes before serving. All there is left to do now is to tuck in to a slice of this delicious flan!

Step 1- Mix the ground cumin, ground coriander and paprika together in a large dish, and add salt and pepper to your own taste!

Step 2- Set your grill to high and then flatten out the chicken slightly on a chopping board. Add half of the olive oil to the chicken, and completely cover the chicken with the seasoning of cumin, coriander, paprika, salt and pepper.

Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.

Step 4-As the chicken continues to cook in the pan, halve, peel and remove the stones from the avocados. Toast the ciabatta rolls and ass the cheese you have chosen to them, before putting them under the grill until melted. We love some smoked applewood cheese to compliment the smoked bacon.

Step 5- Here is where the fun starts! You can start constructing your burger in any way that you want! Don’t forget the avocado or the mayonnaise as this really compliments the flavours!

Step 6- Now all there is left to do is enjoy these sizzling pieces of heaven! Enjoy!

Step 1 – Mix together all the ingredients for the marinade in a big bowl

Step 2 – How you’d like your chicken is up to you, you can cut it into chunks or long thin strips. Our preferred method is to flatten the chicken, cover it with cling film and flatten it with a rolling pin. Cut each breast lengthways into 4 or 5 strips

Step 3 – Leave the chicken to soak in the marinade for between 15 and 30 minutes. The longer you leave it to marinade the longer the flavour has to absorb

Step 4 – Soak the skewers in cold water for 20 minutes before cooking to avoid charring or burning

Step 5 – While your skewers are soaking heat the vegetable oil in a pain and saute the onion and chillies (if you’ve opted for the chillies) until browned and cooked

Step 6 – Add the rest of the ingredients (including sweet chilli sauce if you’re choosing this option)

Step 7 – Bring to the boil whilst continuously stirring, then cook for 2 minutes until thickened

Step 8 – Pre-heat the grill

Step 9 – Thread the chicken strips onto the skewers and grill for about 4 minutes each side, turning occasionally to ensure the chicken is cooked thoroughly Step 10 – Serve with some delicious dipping sauce!

Step 1- Place the 4 chicken breasts on a baking tray or baking sheet and rub some of the garlic butter in to the meat to ensure the flavours are rich. Then add any salt and pepper and cook under the grill for 15 mins, turning regularly to cook the meat through.

Step 2- Take the breadcrumbs and mix them in with the leftover garlic butter. Then, add a serving of the mixture to the top of each chicken breast and return to the grill for 3-5 mins until the mixture turns a delicious golden brown colour.

Step 3- We recommend serving with some delicious sweet potato wedges and your choice of seasonal vegetables, perhaps some green beans with some of the remaining butter over them. Enjoy!