Custard cake

Two great things combined, enjoy with a serving of cream.


  • Pumpkin cake with whipped cream on plate. Square2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup custard powder
  • 1/2 cup sugar
  • 100g butter melted
  • 1 cup milk
  • 1 egg beaten


Preheat your oven to 180 C and grease a 20cm cake tin.

Sift flour, baking powder, salt and custard powder into a bowl. Add the sugar, butter, milk and egg then stir until just blended (don’t over mix).

Pour into the prepared cake tin and bake for 25 minutes or until the skewer comes out clean. Cool a couple of minutes, tip out onto a wire rack to cool further.

Serve with a dusting of icing sugar or a dollop of whipped cream.

Note: You can add 1/2 of berries or rhubarb, apple or stone fruit which is cooked until tender. Add into the mixture at the just after you’ve stirred in the wet ingredients.