Queen of Puddings

Sponge cake:
100g butter
100g caster sugar
2 eggs beaten
100g self raising flour
1 teaspoon vanilla essence

Custard:
2 eggs separated
285ml or 1/2 pint milk

To finish:
2 tbs raspberry jam
100g castor sugar

Method Sponge cake:
1. Butter and line tin.
Pre heat oven 180°C/350°F/Gas 5.
2. Beat soft butter & sugar with a wooden spoon until creamed & pale in colour.
3. Add Beaten eggs gradually & vanilla.
Beat well.
4. Fold in the sieved flour & spoon the sponge mixture into the tin.
5. Bake for 15-20 minutes until golden & risen.
Leave to cool on a wire rack.

Custard:
6. Separate eggs - beat the egg yolks and add the warmed milk.
7. Butter an oven proof dish.

Meringue:
8. Put 2 egg whites in large clean bowl & whilsk until soft peak.
Gradually add sugar until stiff peaks are formed - do not overbeat!

To finish the dish:
9. Break the sponge into small pieces and place in the buttered dish.
10. Pour over the custard and bake in the oven for 15 minutes until firm.
11. Spread the jam over the custard & sponge mixture.
12. Spoon over the meringue evenly over the jam and sprinkle with sugar.
13. Bake for approx' 15 minutes until firm & golden.
Eat Warm!


Top tip -
To be sure your sponge is cooked, check it is golden & risen.
Cooked sponge springs back when gently pressed.
A cake tester comes out cleanly when cooked.
Practice separating eggs!