Queen of pudding cakes

• soft butter200g g

  plus extra for greasing

• golden caster sugar↗200g g
• eggs↗3
• self-raising flour↗140g g
• custard50g g

  powder

• raspberry jam tbsp
• mini meringues16
• icing sugar↗

  to dust

Step-by-step instructions

1. 1

   Heat oven to 180°C/160°C fan/gas 4. Grease and line a 20 cm 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. 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.