Recipe 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
Recipe Method
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.
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