Busy Day Custard Cake

Combine the sugar, self-raising flour (or plain flour with 1 teaspoon baking powder added), and custard powder.

Melt the butter in a saucepan; allow to cool slightly, then add it to the dry ingredients, followed by the milk. The aim is to make sure the butter is sufficiently cooled before adding the eggs, so it doesn’t cook them on contact! Add the eggs and vanilla essence and beat well for 3 minutes.

Place mixture into a greased and floured cake tin and bake in a preheated oven at 190 degrees C/375 degrees F for approximately 45 minutes, until a skewer inserted into the centre comes out clean.

Additional icing suggestion:

I always ice mine with a butter icing. You can make this by first beating well equal parts butter and icing sugar, 1/2 teaspoon vanilla essence, then adding dribbles of milk as needed to bring it to a smooth consistency. When mixture is smooth, mix in 1/2 cup of shredded (desiccated) coconut. Spread it on the cake as soon as it’s cooled, serve it onto pretty plates, and enjoy!