Queen of pudding cakes
- Good Food team
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Cuts into 16 squares
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.8 out of 5.8 ratingsRate
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Super quick to prepare, these little meringue-topped cakes were made for sharing
Freezable (Freeze cake only)
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Battenberg cake
A star rating of 4.4 out of 5.45 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g soft butter
plus extra for greasing
-
200g golden caster sugar
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3 eggs
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140g self-raising flour
-
50g custard
powder
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5-6 tbsp raspberry jam
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16 mini meringues
-
icing sugar
to dust
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Nutrition: per serving
-
kcal232
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fat12g
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saturates7g
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carbs31g
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sugars22g
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fibre0g
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protein3g
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salt0.32g
low
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Method
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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.
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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.
Recipe from Good Food magazine, April 2011
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A star rating of 4.8 out of 5.8 ratings
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