Queen of pudding cakes

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.