Retro cake recipe for 4 - 8 people, takes only 30 mins; recipe has butter, golden caster sugar, egg, self-raising flour, custard, raspberry jam, meringue and icing sugar.
Queen of pudding cakes
Course: Retro cake
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Egg: 3 eggs
- Butter: 200g soft butter, plus extra for greasing
- Self Raising Flour: 140g self-raising flour
- Golden Caster Sugar: 200g golden caster sugar
- Icing Sugar: icing sugar, to dust
- Custard: 50g custard powder
- Raspberry Jam: 5-6 tbsp raspberry jam
- Meringue: 16 mini meringues
Directions
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin. Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy. Spread into the tin and bake for 25-30 mins until golden and risen. Cool in the tin.
- Remove cooled cake from tin and spread with the jam. Trim the edges, then cut into 16 squares. Add a meringue to each just before serving.
