I kind of like to pull the stops out at the weekend and bake something special. These little Queen of Pudding Cakes I am showing you here today are certainly that . . . special, but you will be surprised as just how simple they are to make, and yet at the same time very impressive.
Simple enough that a child could make them with a bit of help or even a husband! The base is a basic one bowl sponge mixture. Everything just gets tipped into a bowl and beaten together with an electric mixer. Easy peasy. You could also put it together by hand, which is a tiny bit more work, but not very difficult at all.
Simply cream the butter and sugar together with a wooden spoon, beat in the eggs, then the custard powder and the flour, until fluffy and well blended. All with the wooden spoon. Easy peasy. Scrape the batter into a buttered and lined pan and bake. (Don't worry if you are in North America and cannot get the custard powder. Use dry vanilla pudding mix instead.)
Once baked, you let the cake cool in the tin before lifting it out. Spread the top with some jam. Trim off the edges, top with the store bought mini meringues and cut into squares. Bob's your Uncle! Presto chango! Your cakes are done!
And they are so pretty too, not to mention delicious! And it was all so easy! These would be perfect for a tea party! Enjoy!
*Queen of Pudding Cakes*
Makes 16 squaresPrintable Recipe
Delightful little cakes. Perfect for parties! It's a one bowl method cake so it's perfect for little hands to help with. They will also enjoy topping the finished cakes with meringue.
200g of butter, softened (14 TBS)200g of caster sugar (1 cup)3 largefree range eggs140g of self raising flour (1 cup)50g of custard powder (1/3 cup, in American you can use dry vanilla pudding mix)5 to 6 TBS seedless raspberry jam
16 mini meringuesicing sugar to dust (optional)
Preheat the oven to 180*C.350*F/ gas mark 4. Butter an 8 inch square baking tin and line it with baking paper. Set aside.
Whisk together the butter, sugar, eggs, flour, and custard powder in a bowl, until combined and fluffy, using an electric whisk. Scrape the batter into the pan and smooth over the top. Bake for 25 to 30 minutes until risen and golden brown. Remove from the oven and allow to cook in the tin.
Lift the cake out once completely cooled and carefully remove the baking paper. Spread a layer of jam evenly over top of the cake. (Loosen it with a fork before spreading or warm gently) Trim of any edges with a serrated knife. Cut into 16 evenly sized squares. Top each with a mini meringue to finish, and dust with icing sugar if desired.
