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Queen of pudding cakes

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

  • Prep: 10 mins
    Cook: 30 mins
  • Cuts into 16 squares
  • Easy
  • Cuts into 16 squares
  • Easy
  • Calories 232
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 22
  • Protein 3
  • Fat 12
  • Fibre 0
  • Salt 0.32

Nutrition per serving

  • Calories 232
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 22
  • Protein 3
  • Fat 12
  • Fibre 0
  • Salt 0.32

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

  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.

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