1 1/4 cup milk 1/4 cup custard powder 2 tablespoons sugar 1 teaspoon vanilla extract 3 cups flour 4 teaspoons baking powder 25 grams butter 1 1/4 cup milk (extra) 1/4 cup raspberry jam 1/4 cup sugar ***TOPPING*** 1 tablespoon milk 3 tablespoons raw sugar
Heat one cup of milk until just boiling. Remove from heat. Mix custard powder, sugar and vanilla with remaining quarter cup of milk. Return to heat and stir until custard is very thick. Cool, then refrigerate.
Sift flour, baking powder and salt together. Grate in butter and mix to soft dough with the seconded measure of milk. Turn on to a floured board and divide the dough in half. Roll out to two 26cm circles.
Place one circle on a greased oven tray. Spread over jam and custard, leaving a margin within 2cm from the edge. Place remaining dough on top, pressing edges together. Brush top with milk and sprinkle over raw sugar.
Bake at 425 degrees F for 12-15 minutes or until golden and cooked through. Cut into wedges. Serve warm.