This Morning's Comfort Cottage

This Morning's Comfort Cottage

In This Morning's new cookery series Comfort Cottage, Lisa Faulkner creates comfort food to get though this dreary, cold and wintery January, and in this episode it's all about Victoria sponge and shortbread.

Victoria sponge


  • 3 large eggs
  • Unsalted butter
  • Golden caster sugar
  • Self-raising flour
  • Pinch salt
  • 1 tsp vanilla extract
  • 1 tbsp milk

To serve:

  • 150g raspberry jam
  • 200ml double cream
  • 200g raspberries
  • 2 tbsp icing sugar, plus extra for dusting


  1. Preheat the oven to 170°C and grease and line two 20cm sandwich tins with greaseproof paper
  2. Weigh the eggs (in their shells) then weigh out the same amount of butter, sugar and flour
  3. In a large bowl, cream the butter and sugar until pale and fluffy then beat in the eggs, one at a time
  4. Sift the flour and salt into a bowl and carefully fold into the batter
  5. Fold in the vanilla and milk, divide the batter between the two cake tins and smooth the tops with the back of a spoon
  6. Bake for 30 minutes until a skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack to cool
  7. Meanwhile whisk the cream and icing sugar to soft peaks
  8. When the cakes are completely cool, turn one of them upside down onto a serving plate or board. Spread with the jam and spoon the cream over the top. Arrange raspberries around the edge of the cake and scatter the remaining raspberries in the centre
  9. Top with the second cake, place a doily on the cake and dust with icing sugar - this will create a pretty pattern on top

Old-fashioned shortbread


  • 175g (6 oz) plain flour
  • 125g (4 oz) butter, cubed and at room temperature
  • 50g (2 oz) caster sugar, plus extra for sprinkling
  • A good pinch of salt
  • 1 vanilla pod, seeds scraped


  1. Preheat the oven to 190°C (375°F), gas mask 5 and grease a 23cm (9 inch) tart tin
  2. Put all the ingredients into a food processor and pulse until it forms a dough. Alternatively, mix by hand in a bowl. Roll out to a circle that fits the tin, taking care not to over-handle the shortbread. Press the mixture into the tin and fork the edges.
  3. Bake in the preheated oven for 30-35 minutes until golden
  4. As soon as the shortbread is out of the oven, cut it into 8-12 segments and fork holes in the top. Leave to cool in the tin. When cool, sprinkle with sugar.


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