Queen Of Pudding Cakes

Super quick to prepare, these little meringue-topped cakes were made for sharing

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 16 squares

Nutrition per serving

• Kcalories

  232

• Protein

  3g

• Carbs

  31g

• Fat

  12g

• Saturates

  7g

• Fibre

  0g

• Sugar

  22g

• Salt

  0.32g

Ingredients

• 200g soft butter, plus extra for greasing
• 200g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 50g custard powder
• 5-6 tbsp raspberry jam
• 16 mini meringues
• icing sugar, to dust

Directions

1. 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.
2. 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.

Categories: Cakes & Baking, Events