We have come to the end of the festive season – the ham is gone, the Christmas cake a distant memory but you may have some left over speciality items that you’d prefer to use up than leave in the back of the cupboard.
Our recipe uses any left-over custard powder and the bonus is this recipe is also egg free which is great for anyone with allergies (although do check the custard powder you have doesn’t contain any if this is an issue at your place).
Like many of our recipes, this is quick and easy and chances are you will have everything you need in the kitchen cupboard especially post-Christmas. So, what are you waiting for? Get baking this fast and delicious cake.
1 ½ cups flour
½ cup custard powder
¾ cup sugar
1 ½ tsp baking powder
½ cup softened butter (100g if you’re using the butter packet measurements)
1 tsp vanilla
1 ½ cups milk
Turn your oven on to 180 degrees and prepare a loaf tin by lining with baking paper.
Mix the dry ingredients together in a large bowl
Mix the wet ingredients in a slightly smaller bowl
Pour the wet ingredients over the dry and fold together gently
Pour or spoon in to prepared tin
Bake for 40 – 45 mins depending on your oven
Cool before eating
Serve with custard (when in Rome!) or with French Vanilla ice-cream.
Slice up and freeze for when you’d like a treat with a cup of tea or coffee
Freeze the entire thing so you have something prepared for your next event
Make sure the butter isn’t too hot, just softened, it may look a little clumpy but should become smooth