| 2 Eggs | Weigh your eggs in their shells.
Let their mass be |
| 2 |
Cream butter and sugar together. I don't like my cakes
so sweet anymore, so I often reduce the sugar even
more. You can't reduce it to less than |
| The eggs | Break the eggs into the creamed butter and sugar. Beat well (I use a wooden spoon). |
|
You can use a gluten-free flour if you like. If you do,
add also a teaspoon of Guar gum. Add the flour
little by little to the rest of the mixture, stirring
well.
Also add: |
|
| Baking powder | Mix baking powder (i.e.,
tartaric acid plus sodium hydrogen carbonate; not
|
| Sultanas to taste | I generally add a generous handful for a two-egg pudding. |
| Square cake-tin, lightly greased | Scrape the pudding mixture into the tin, then bake for 20 minutes at 180° C (or until a skewer inserted into the middle of the cake comes out clean) |
Serve with Egg Custard or Icecream while still warm; or allow to cool and eat cold.
This recipe my Grandmother used to make if she had kids around unexpectedly.