Photo: David Holifield
Upsidedown custard cake
15 ingredients
Serves 9
openrecipes
A winner with the Kids and parents too! Perfect for "friend coming to tea" occasions:)
Estimated Nutrition (whole recipe, rough)
852
Calories
28g
Protein
27g
Fat
121g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Sponge:
- 9oz butter
- 9oz icing sugar
- 4 eggs, beaten
- 9oz self raising flour
- Half tsp baking powder
- 1 tsp vanilla essence, or almond if you would prefer.
- For the Custard:
- 4-5 cups milk (depending on the size of your tin)
- 3-31/2 tbsp custard powder
- 3- 4 tbsp sugar or to taste
- half tsp vanilla essence
- Optional:
- 2-3 tbsp jam of your choice
- Large heavy bottomed tin or high sided roasting or casserole dish.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes