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Queen of pudding cakes

Queen of pudding cakes

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A star rating of 4.7 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 16 squares

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

  • Freezable (Freeze cake only)
Nutrition: per serving
HighlightNutrientUnit
kcal232
fat12g
saturates7g
carbs31g
sugars22g
fibre0g
protein3g
low insalt0.32g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2011

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Overall rating

A star rating of 4.7 out of 5.7 ratings
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