Queen Of Pudding Cakes
Indulge in the delightful combination of buttery sponge, creamy custard, and tangy raspberry jam with these charming Raspberry Custard Squares. Topped off with a sweet mini meringue, each bite offers a heavenly mix of flavors and textures. Perfect for gatherings or as a sweet treat for yourself, these squares are sure to be a hit!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Cuts into 16 squares
Nutrition
- Calories: 232 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 22 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 0.32 milligram of sodium
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