A classic school pudding, every school had it, going back for decades. It is unbeatable, especially with a bit of hot custard. It’s as straight forward as a thick fluffy sponge, with glacier icing, and of course the sprinkles. Simple yet effective.
For the sponge:
- 300 g unsalted butter
- 300 g caster sugar
- 5 large eggs
- 300 g self-raising flour
- 100 ml of milk
- 1 tsp vanilla extract
For the icing:
- 500 g icing sugar
- 10-15 tsp of water
- Plenty of sprinkles!
- Preheat the oven to 160°C and line your tin with greaseproof paper.
- Beat the butter and sugar together until fluffy. Then add the eggs one at a time, whisking them through the mixture.
- Once your eggs are completely mixed in, add your flour gradually, alongside the milk and vanilla extract.
- Once the mixture is smooth, pour it into your baking tin/ tray, and bake for 25-30 minutes. Once baked, it should look golden brown. Leave to cool for 15 minutes, then move the cake to a wire rack.
- Now the cake is at room temperature, it’s time to make your icing. Sift your icing sugar into your mixing bowl, adding your teaspoons of water gradually, I suggest adding 5 teaspoons first, then from there, add 2 teaspoons at a time. For this cake, I like the icing to hold itself, therefore it’ll be slightly thicker than usual.
- The defying moment for this cake, adding the sprinkles. Go crazy with the sprinkles! There is no such thing as ‘too many sprinkles’!
I enjoyed my slice with custard, it compliments the cake so nicely!