Queen of pudding cakes
Cuts into 16 squares
Easy
Prep:
Cook:
Super quick to prepare, these little meringue-topped cakes were made for sharing
Skip to ingredients
Showing items 1 to 3 of 6
- 200g soft butterplus extra for greasing
- 200g golden caster sugar
- 3 eggs
- 140g self-raising flour
- 50g custardpowder
- 5-6 tbsp raspberry jam
- 16 mini meringues
- icing sugarto dust
Nutrition: per serving
- kcal232
- fat12g
- saturates7g
- carbs31g
- sugars22g
- fibre0g
- protein3g
- salt0.32glow
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.
