Shortcake:
4 oz butter
2 Tbs sugar
2 Tbs custard powder
1 tsp baking powder
1 cup flour
pinch salt
Cream butter & sugar, add dry ingredients. Spread onto botom of dish. Bake in moderate oven.
Topping:
1/2 pint water
1/4 lb sugar
1/2 oz butter
pinch salt
2 heaped dsp custard powder
juice of 1/2 lemon
1 Tbs syrup
Bring sugar & water to boil & thicken with custard powder. Remove from heat & add butter, syrup, lemon juice & salt. Spread shortcake with raspberry jam & place sliced bananas on top. Pour topping over.