1/2 lb (225g) ,SR flour
1tsp baking powder
1/4 lb ( 120g ), Butter or Marge
1/4lb (120g), Caster Sugar
1 ,egg ( beat together )
Some, Milk as required.
1/2lb – 8oz – 225g
1, In a largish bowl mix sugar with butter / marg. This is often known as creaming.
2,Add the eggs and stir into mixture.
3, Mix flour & baking power and sieve into sugar mixture and mix be careful not to over stir.
4,Add enough milk to mixture to make it a thick paste / soft butter texture.
5,Add flavouring of choice to mixture.
6,I use some grease proof paper with some butter on it to wipe the insides (all of the little containers) of the tin with butter / marg.
7,Pour mixture into each of the containers in the tin.
8, Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.
9,Start checking after 25 mins as some ovens cook faster especially fan assisted.
10,You know when itâs ready by putting the tip of a knife or skewer in the cakes when pulling it out it should be mostly clean.
11,When ready allow to cool on a cooling rack.