Queen of pudding cakes

Queen of pudding cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 200g soft butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 3 eggs



    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 meringues
  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Jul, 2011
Always make this recipe for my church meeting ideal cake
26th May, 2011
Very easy to make and they tasted great!
25th May, 2011
really easy, cute & tasty, but rather difficult to eat!
15th May, 2011
Very quick, simple and delicious. Stayed fresh for days.
3rd May, 2011
Lovely sponge easy to make , I agree stayed fresh for days in an airtight tub.
1st May, 2011
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...
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?