Jam Drops

Jane Austen in Singapore
An English Influence

Jam Drops, an English-inspired dish

Jam Drops

Jam Drops are a Singaporean sweet treat to serve with Tea. They show the English influence in the cooking of the Republic.

The recipe is adapted from Ellice Handy, who got it from Sophia Blackmore, a Methodist missionary who helped found the Methodist Girls School in Singapore in the late 19th century. So the origins are definitely English and probably from Jane Austen’s England.

Mrs. Handy says the Jam Drops should have the texture of biscuits.

This recipe is one of the all-time favorites of the Singaporean and Malaysian diaspora.

Jam Drops



1½ tablespoons Butter
¼ cup Sugar
1¼ cups Self-Rising Flour or
1¼ cups All Purpose Flour with 1¼ teaspoons Baking Powder
1 Egg
½ teaspoon Vanilla Extract
1½ tablespoons Jam — any type will do; this is especially good with Blackberry


Mix the Butter and Sugar to a smooth cream. Add the Egg and beat well. Add the Flour and Baking Powder if you are using it.  Complete mixing well.

Form the dough into 16 balls with your fingers and a teaspoon if desired, using Flour on your fingers to make it easier to handle.  After the balls are made, take each one, make a hole in the center with your fingers, and fill up with the Jam and then close it up again,so the Jam is completely enclosed inside the dough. A teaspoon helps in handling the Jam, and each Drop will hold about a quarter teaspoonful.

Jam Drops, a Singaporean treat

Jam Drops

Place the Drops on a greased baking sheet and bake at a moderate oven, about 350 degrees Fahrenheit for 15 minutes, when they are ready to serve.


Singapore, cover, Ellice Handy, My Favourite Recipes, 1960


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