Queen of pudding cakes

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

  • Prep:10 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 232
  • fat 12g
  • saturates 7g
  • carbs 31g
  • sugars 22g
  • fibre 0g
  • protein 3g
  • salt 0.32g


  • 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


  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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