Citrus sponges recipe

Ingredients

• 50 g Raisins
• 5 tbsp Sherry
• 2 tbsp Golden syrup
• 6 tbsp Lemon marmalade
• 2 tsp Finely grated unwaxed lemon zest
• 115 g Unsalted butter, softened, plus extra to grease the moulds
• 115 g Light muscovado sugar
• 2 Large eggs
• 115 g Self-raising flour, sifted, plus extra to dust the moulds
• 250 ml Double cream - For the custurd
• 150 ml Whole milk - For the custurd
• 1 Vanilla pod, split down the middle - For the custurd
• 3 Egg yolks - For the custurd
• 50 g Caster sugar - For the custurd