2. Line two 12 cup, deep patty tins with paper patty cases. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the essence and juice, beat until combined.

3. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour alternately with milk. Stir until just combined and the mixture is almost smooth. Spoon level table spoonfuls of mixture into prepared patty cases. Bake 10-15 minutes or until golden. Leave in tins 5 minutes before placing on wire rack to cool.

4. Line tins again with patty cases; repeat the cooking procedure with the remaining mixture. When patty cakes are cold, cut out a small circle from the top of each one, cutting down to a depth of about ⅔inch/2 cm to allow for the filling.

5. Spoon ½ teaspoon jam into each patty cake; top with 1 tea-spoon cream. Place small circle of cake on top. Dust with sifted icing sugar.