This is delicious.
You have to make it.
200g caster sugar
250g self raising flour
150g tinned custard
1 tin raspberries (drained – save the juice for something else) (or you could use fresh or frozen)
half tsp baking powder
1 tsp vanilla essence
Heat your oven to 180 deg C and grease and line a deep 8 inch cake tin.
Cream the butter and sugar together, then mix in the flour, baking powder, eggs, vanilla and about a third of the custard until you have lovely smooth batter.
Blob about one third of the batter into the cake tin to roughly cover the bottom.
Blob half the raspberries on top.
Cover with the rest of the batter.
Blob the rest of the raspberries and the remaining custard on top.
You now have some yummy looking gloop in your cake tin.
Bake in the centre of the oven for 40 minutes, then cover with foil and bake for 30 – 40 more minutes. Do the skewer test to check it is cooked through.
This cake is delicious both hot and cold.
Go on, make it.
It really is delicious.
You know you want some.
And share it with your friends and family, because everyone deserves raspberry custard cake.