Line a cupcake tray with 10 cupcake cases.

Place 8oz/225g of the white chocolate into a heat proof bowl and microwave in 20 second increments, stirring in between, until the chocolate is melted. Alternatively, you can place the bowl on top of a saucepan of simmering water and stir until melted.

Spoon 1tbsp of melted chocolate into the bottom of each cupcake case and then use a small spoon to spread the chocolate out and bring it an inch or so up the side of the cupcake liner. Make sure the base is still covered!

Place in the fridge for 15-20 minutes until chocolate feels quite firm on top. Spoon 1tbsp of jam into the centre of each cupcake liner and then smooth into an even layer with a small spoon.

Place back in the fridge for 15 minutes.

Once the jam layer is chilled, place the remaining chocolate into a heatproof bowl and repeat the steps above for melting the chocolate.

Spoon 1tbsp of the melted chocolate onto the jam; try and ensure you spoon into the centre so the chocolate falls out to the sides and mostly covers the jam; then use a small spoon to gently coax the chocolate over the jam until it's completely covered in chocolate.

Be careful not to mix or push hard otherwise some jam may mix with the melted chocolate (I did this on one of my cups!!!)

Place back in the fridge for 1-2 hours until set.

To serve: peel liner away from the Raspberry and White Chocolate Cup and devour!

These will keep in an airtight container, at room temperature for 5 days, or in the fridge for a week.