I saw these on a Sainsbury’s recipe card, and thought it would be a fun thing to make with the children. But when I came to look at the recipe I saw, horror of horrors, that the first ingredient is a 225g pack of basics sponge mix! I think we can do better than that. So here’s our version of the Sainsbury’s travesty.


  • 100g softened butter
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 125g raspberries
  • 1 nectarine, stoned, sliced
  • 2 tbsp runny honey
  • Icing sugar, for dusting

Set the oven to 180C.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating continuously.

Sieve the flour and fold into the other ingredients.

Set 12 raspberries to one side. Fold the rest of the fruit into the cake mixture.

Spoon the mixture into cake cases.

Bake at 180C for 15-20 minutes.

While the cakes are still warm, brush the honey over each cake and top with a raspberry. Dust lightly with icing sugar.

We loved them served warm. These are best eaten on the day they are made – they can get very soggy by day two.