Jammy Dodger recipe



  • 4 oz margarine (at room temperature)
  • 4 oz caster sugar
  • 4 oz self raising flour
  • 2 eggs
  • 1 satsuma- rind
  • 10 tsp raspberry jam
  • 5 tsp desiccated coconut

To garnish:

  • Handful of raspberries
  • Fresh cream
  • 1 satsuma-juice


  • Use a mixer to beat the margarine and caster sugar until you barely feel the sugar granules.
  • Add in the eggs- one at a time and mix in-between every addition. 
  • Then the satsuma rind.
  • Sift the self raising flour - again add a small batch at a time. I usually divide into three parts, and this means that the flour can mix properly. 
  • Slowly mix in, so that the mixture remains fluffy. 
  • Now you simply lay out your paper cupcake cases in a tray and spoon your mixture in. We are going to do this in three stages, the first is the satsuma mixture, the second is a tsp of raspberry jam followed by 1/2 tsp of desiccated coconut per each case and the third is the final layer of the satsuma mixture. 
  • Now leave to bake for 20mins, checking with a toothpick to ensure that the batter is baked throughout.