Kieran’s favourite flavour combo is peanut butter and jelly, so I always bookmark any pb&j recipes to try. I must have made dozens by now and this one is probably the easiest to put together.

This is not a sponge cake and bakes more like a pancake texture, which makes it a little denser than a cake would be. This is better served warm, though can be eaten cold too.

Makes 20 Squares. Recipe via Happy Foodie

• 3 heaped tbsp jam of your choice
• 3 tbsp crunchy/smooth peanut butter
• cooking oil spray
• 250g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 3 tbsp caster sugar
• 170ml whole milk
• 2 medium eggs
• 2 tbsp vegetable oil

Start by putting the jam into a microwave-safe bowl and heating it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – we’re not trying to warm it up. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.

Preheat the oven to 180°C/fan 160°C. Spray a brownie tin (approx. 18cm x 23cm) with cooking oil.

Put the flour, baking powder, salt and sugar into a bowl and whisk together. Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. If time is even shorter you can make the batter in advance and leave it in the fridge overnight.

Pour the batter into the prepared brownie tin and spread out evenly. Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.

Bake in the oven for 10-15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, they are ready. Remove from the oven and cut into squares. Dust with icing sugar and serve.

These are great on the go, but you can also freeze any leftover squares in clingfilm.