Raspberry Shortcake

Ingredients

• 225g (8oz) (1 cup) raspberries
• 150g (5oz) (10 tbsp) butter, diced at room temperature, extra for greasing
• 140g (4½oz) (1 cup) cornflour
• 150ml (¼ pint) (¾ cup) milk
• 2 egg yolks
• 1 tbsp plain flour
• For the shortbread biscuits:
• 75g (3oz) (¾ cup) icing sugar, extra to decorate
• 275g (10oz) (1⅔ cups) plain flour
• For the pastry cream:
• ½ vanilla pod, split in half and seeds scraped out
• 2 tbsp caster sugar
• 15g (½oz) (1 tbsp) butter
• fresh tiny mint sprigs, to decorate