date:May 30, 2014
Ingredients
Melted butter, to grease
Plain flour, to dust
160g (1/2 cup) strawberry conserve
100g butter, at room temperature, chopped
100g (1/2 cup) caster sugar
1 teaspoon vanilla essence
1 egg, lightly whisked
115g (3/4 cup) self-raising flour
125ml (1/2 cup) milk
40g (1/4 cup) plain flour
Icing sugar, to dust
Vanilla custard, to serve
Method
1. Preheat oven to 170C. Brush six 185ml (3/4-cup) capacity ramekins with melted butter to lightly grease. Dust with plain flour. Divide the con