Queen of pudding cakes

Queen of pudding cakes

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 16 squares

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

Nutrition and extra info

Additional info

  • Freeze cake only
Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, April 2011

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Comments

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gemmaford27's picture
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Always make this recipe for my church meeting ideal cake

njvines's picture
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Very easy to make and they tasted great!

eleanormayo's picture
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really easy, cute & tasty, but rather difficult to eat!

jcrawford323's picture
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Very quick, simple and delicious. Stayed fresh for days.

gemmaford27's picture
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Lovely sponge easy to make , I agree stayed fresh for days in an airtight tub.

teenqueenchef's picture

I made this on thursday it was delicious. But i replaced 50g custard powder with 185g of self raising flour and added a whole limes juice... It turned out really soft and nice and after 4 days the sponge is still fresh and soft...

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