Queen of pudding cakes

Queen of pudding cakes

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(6 ratings)

Prep: 10 mins Cook: 30 mins


Cuts into 16 squares
Super quick to prepare, these little meringue-topped cakes were made for sharing

Nutrition and extra info

  • Freeze cake only

Nutrition: per serving

  • kcal232
  • fat12g
  • saturates7g
  • carbs31g
  • sugars22g
  • fibre0g
  • protein3g
  • salt0.32g
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  • 200g soft butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 50g custard powder
  • 5-6 tbsp raspberry jam
  • 16 mini meringue
  • icing sugar, to dust


  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.

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Comments (6)

gemmaford27's picture

Always make this recipe for my church meeting ideal cake

njvines's picture

Very easy to make and they tasted great!

eleanormayo's picture

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

jcrawford323's picture

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

gemmaford27's picture

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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