Squashies & Chocolate Finger Cake

By Lorna Lloyd

Well done to Lorna Lloyd for sending us this fabulous Squashies creation!

Cooking time: 20 minutes
Oven temperature: Preheated at 190°C/170°C Fan/Gas Mark 5


Cake Sponge

  • 200g Soft butter
  • 200g Self raising flour
  • 200g Caster sugar
  • 4 Eggs
  • 1 tsp Baking powder
  • 2 tbsps. milk


  • 160g Bag of Drumstick Squashies Original Raspberry & Milk
  • Jar of raspberry jam


  • Drumstick Squashies Original Raspberry & Milk
  • 75g White chocolate (melted)
  • Mixture of white, milk and dark chocolate fingers


  1. Preheat oven to 190 degrees celsius.
  2. Line and grease 2 x 20cm cake tins.
  3. Mix together all the cake sponge ingredients into a smooth batter.
  4. Divide the mixture equally between the two cake tins and bake for 20 minutes.
  5. When cool, spread the jam and Squashies between the two sponges.
  6. Spread over the melted white chocolate whilst warm and press the fingers round the edges. When cool, top with Squashies.
  7. Enjoy!

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