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Sunday tea cake

From The Peoples Cook Book (book slide)
Paul Evans serves this sherry sweetened tray bake with a dusting of icing sugar and custard for a real Sunday treat

Sunday tea cake

Method

1. Preheat the oven to 180C/gas 4. Using a little butter, grease a 4cm deep 27x18cm baking tin.

2. Sieve the flour into a large mixing bowl, add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Mix in the baking powder, a pinch of salt and the sugar.

3. Beat the eggs, milk and sherry together in a jug and then add the liquid to the ingredients in the mixing bowl and mix well. Transfer the cake mixture to the prepared tin and bake for 20-30 minutes, until golden and firm to the touch - a skewer inserted in the centre should come out clean.

4. Remove the cake from the oven and turn it out on to a wire rack. Once cool, cut into squares, dust with icing sugar and serve with hot custard.

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Serves: 12

Prep: 15 min
Cook: 30 min

Ingredients
225g self-raising Flour
100g chilled Butter, diced, plus extra for greasing
1/2 tsp Baking powder
pinch Salt
100g caster sugar
2 large Eggs
3 tbsp semi-skimmed Milk
4 tbsp sweet Sherry
icing sugar, for dusting
hot custard, to serve