Queen of pudding cakes

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• Chef in the making!

  01 May 2011

  Chef in the making! commented on this recipe

  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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• gemmaford

  03 May 2011

  gemmaford rated and commented on this recipe

  

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

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• Jenny

  15 May 2011

  Jenny rated and commented on this recipe

  

  Very quick, simple and delicious. Stayed fresh for days.

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• Belkey

  25 May 2011

  Belkey rated and commented on this recipe

  

  really easy, cute & tasty, but rather difficult to eat!

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• Nicola

  26 May 2011

  Nicola rated and commented on this recipe

  

  Very easy to make and they tasted great!

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• gemmaford

  10 July 2011

  gemmaford commented on this recipe

  Always make this recipe for my church meeting ideal cake

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• ira

  27 June 2012

  ira rated this recipe

  

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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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Difficulty and servings

Cuts into 16 squares

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Freeze cake only

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

PER SERVING

232 kcalories, protein 3g, carbohydrate 31g, fat 12 g, saturated fat 7g, fibre 0g, sugar 22g, salt 0.32 g

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