Clotted cream splits

• pot natural yogurt150ml ml
• eggs↗3

  beaten

• vanilla extract↗1 tsp tsp
• golden caster sugar↗175g g
• self-raising flour↗140g g
• baking powder↗1 tsp tsp
• ground almond↗100g g
• unsalted butter↗175g g

  melted

• raspberry↗

  jam

• raspberries↗
• clotted cream↗

Step-by-step instructions

1. 1

   Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

2. 2

   Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)

3. 3

   Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.