Step by step method

1. Heat the oven to 200ºC.
2. Place the scone mix into a bowl and rub the Stork Bake into the dry ingredients.
3. In a separate bowl, whisk the egg and milk together.
4. Using a knife, incorporate the egg mix into the scone mixture to form a soft dough. Do not overmix.
5. Spray or grease a large baking tray and press the dough out into a large circle on the tray, making an indentation in the centre. To keep the indentation, cut a circle of baking paper and place it in the hollow and fill it with rice or dry beans.
6. Bake for 15 - 20 minutes. Just before it has finished baking (approximately 5 minutes before end), remove the paper and the dry beans or rice and let it bake until cooked.
7. Cool on a wire rack.
8. Toss the berries in the castor sugar.
9. Fold the custard into the whipped cream.
10. Spoon it onto the cake and pile the berries on top.