School pudding sponge
Servings: 9 squares
Ingredients
For the sponge
- 250 g dairy free butter
- 225 g caster sugar
- 4 medium eggs
- 2 tablespoons dairy free milk
- 1 teaspoon vanilla extract
- 250 g gluten free self raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
For the iced topping
- 300 g icing sugar
- 3-4 tablespoons boiling water
- Gluten free sprinkles
Instructions
- Preheat the oven to 180°C and grease and line a 20cm square springform baking tin.
- In a large mixing bowl whisk butter and caster sugar until creamy. Add the eggs 1 at a time and continue to whisk until fully combined. Add the dairy free milk and vanilla extract and whisk again.
- Fold in the self-raising flour, xanthan gum and baking powder. Mix well until combined and then spoon the mixture into the lined baking tin.
- Bake in the oven for 40 minutes, or until golden brown and a skewer comes out clean (cover the top with foil if it starts to brown too quickly). Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
- Make the icing by combining icing sugar and boiling water until you have a runny (but not too runny!) consistency. Spread on top of the cake and top with sprinkles. Leave to set and serve with dairy free custard.