Soft and warm on the outside with a gooey rhubarb & custard centre.
140g caster sugar
200g plain flour
1 tsp bicarbonate soda
100-150ml natural yoghurt
1 tsp vanilla extract
140g melted butter
9 tsp Duerr’s Rhubarb & Custard Homebaking Jam
Preheat oven to 190°C (gas mark 5) and put paper cases into the muffin tin.
Put the dry ingredients into a bowl and mix.
Beat together the yoghurt, eggs and vanilla in a jug and pour this into the bowl.
Add the melted butter and mix together quickly until just combined.
Spoon two thirds of the mixture into the paper cases then blob a teaspoon of Duerr’s rhubarb & custard homebaking jam into each case before covering with the remaining cake mixture.
Bake for 20 minutes until golden and springy to the touch.
Cool for five minutes then move to a cooling rack and sprinkle with caster sugar.