These evoke memories of my childhood. I know
school dinners are often thought of with horror but the puddings where a whole
different matter!!!
For another school
classic click HERE
180g or Stork butter or unsalted butter, softened
230g caster sugar
4 med eggs, beaten
230g self-raising flour
25ml full-fat milk
1/2 tsp baking powder
200g icing sugar
Water
You will also need an 8x10 baking tray, buttered
and lined with baking parchment.
Preheat the oven to 170c
Cream the butter and caster sugar together until
pale, light and fluffy, this is easiest in a free-standing mixer or by using an
electric hand-whisk. Gradually add the beaten eggs, mixing well between each
addition. Sift in the flour and baking powder mix to combine. Add the milk and
mix.
Spoon the mixture into the prepared tin and
spread level using a palette knife.
Bake on the middle shelf of the preheated oven
for about 35-45 minutes, or until well risen, golden and a wooden skewer
inserted into the middle of the cake comes out clean. If the cake begins to
colour to quickly cover lightly with foil.
Remove the cake from oven and leave to cool
completely. Mix the enough water with the icing sugar to form a thickish
spreadable paste. Spoon over the cold cake, use a palette knife to spread over
the top of the cake and so that some drips run down the sides. Sprinkle with
sprinkles, leave to set for at least an hour before cutting into squares.
For AGA owners, bake on the bottom set of runners, use the cool shelf half way through the bake and cover with foil if browning too quickly. Keep an eye on it after 25 minutes.
Variations
Add the finely grated zest of either a lemon,
lime or orange to the batter and use the juice instead of water to make the
icing.
Add coconut to the cake batter and mix the icing sugar with a little coconut milk.
Swirl 4-5 tsps of peanut butter onto the top of batter (if very thick heat a little in the micro before swirling) once in the pan, then dot with tiny dots of raspberry jam.
