Queen of Pudding Cakes

Saturday, 17 January 2015

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I kind of like to pull the stops out at the weekend and bake something special.    These little Queen of Pudding Cakes I am showing you here today are certainly that . . .  special, but you will be surprised as just how simple they are to make, and yet at the same time very impressive.

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Simple enough that a child could make them with a bit of help or even a husband!  The base is a basic one bowl sponge mixture.  Everything just gets tipped into a bowl and beaten together with an electric mixer.  Easy peasy.  You could also put it together by hand, which is a tiny bit more work, but not very difficult at all.

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Simply cream the butter and sugar together with a wooden spoon, beat in the eggs, then the custard powder and the flour, until fluffy and well blended.   All with the wooden spoon. Easy peasy.    Scrape the batter into a buttered and lined pan and bake.  (Don't worry if you are in North America and cannot get the custard powder.  Use dry vanilla pudding mix instead.)

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Once baked, you let the cake cool in the tin before lifting it out.   Spread the top with some jam.   Trim off the edges, top with the store bought mini meringues and cut into squares.  Bob's your Uncle!  Presto chango!  Your cakes are done!

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And they are so pretty too, not to mention delicious!  And it was all so easy!  These would be perfect for a tea party!  Enjoy!

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*Queen of Pudding Cakes*
Makes 16 squares

Delightful little cakes.  Perfect for parties!  It's a one bowl method cake so it's perfect for little hands to help with.  They will also enjoy topping the finished cakes with meringue.  

200g of butter, softened (14 TBS)
200g of caster sugar (1 cup)
3 largefree range eggs
140g of self raising flour (1 cup)
50g of custard powder (1/3 cup, in American you can use dry vanilla pudding mix)
5 to 6 TBS seedless raspberry jam
16 mini meringues
icing sugar to dust (optional)

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Preheat the oven to 180*C.350*F/ gas mark 4.  Butter an 8 inch square baking tin and line it with baking paper.  Set aside.

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Whisk together the butter, sugar, eggs, flour, and custard powder in a bowl, until combined and fluffy, using an electric whisk.   Scrape the batter into the pan and smooth over the top.  Bake for 25 to 30 minutes until risen and golden brown.   Remove from the oven and allow to cook in the tin. 

Lift the cake out once completely cooled and  carefully remove the baking paper.  Spread a  layer of jam evenly over top of the cake.  (Loosen it with a fork before spreading or warm gently)    Trim of any edges with a serrated knife.  Cut into 16 evenly sized squares.   Top each with a mini meringue to finish, and dust with icing sugar if desired.


  1. I had forgotten all about Queen of Puddings - one of the few 50s/60s school lunch deserts to be recommended! I haven't made one myself in years and years but these little cake versions look very tempting.
    Thanks for another treat to try.

  2. I hope that you enjoy them Jenni! xx

  3. Love the addition of the custard powder..have to make one of these for Jacques..I'll switch the meringues for something else..won't be as pretty though..My girls love meringues..pas Jacques..:)

  4. Todd hates meringues too Monique. He has never liked them, but he just picks them off. xx

  5. Sounds easy and looks moist. Yummy!

  6. They really are good Linda, I hope you will give them a go!x

  7. Monique tonight for supper because we were messing with the plumbing in the kitchen all day and I was tired by then, I just baked a small frozen pizza and cooked some Mac and cheese (to my credit I did add a tin of chopped tomatoes to the Mac and cheese and some black and green olives to the pizza). He just looked at me and I could hear him thinking oh yeh just feed the old git pasta and pizza blah! But to his credit he said not a word and just tucked in, then had a cake, which of course he then picked the meringue off top. :-)


  8. Hi! We have custard powder here in Vancouver, in most grocery stores: how could we make Nanaimo Bars without it!! Haha....thanks for the great recipes!!

  9. Beautiful and delicious!
    Aww Todd this boy:)
    I love meringue I could eat al these meringues:)

  10. You're welcome Lefting!! I forgot about Nanaimo Bars. I haven't made any in ages. Time to make some and introduce them to Todd!

    Thanks Gloria. Todd would let you have all of his meringues! xx

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  12. I'm in the U.S. And would like to look for the custard powder to make it authentic so could you give me a brand to look for? Love your blog just found it.

  13. Hi Snowbird! Welcome! It is called Birds Custard Powder. Thank you so much for your lovely comments! xx

  14. I made your Queen of Pudding Cake last night and it was delicious!!! It's so simple, and I had no problem finding the Bird's Custard Powder here in the Washington, DC area. It's just the way I like a dessert to taste - not too sweet. I did have to use Blackberry Jelly though, since I had no raspberry on hand and I skipped the meringues, didn't have any!!! Still it was wonderful.

  15. Sharon, I am so glad you baked and enjoyed these. ANy jam would be good I am sure and the Meringues are not totally necessary I think. Thanks so much for letting me know you enjoyed! xoxo


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