- Preheat oven to 180°C, 160°C fan, Gas mark 4.
- Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
- Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
- Mix icing ingredients together and then spread or pipe over the cakes. Decorate with chopped fudge.
Recipe from Flora Buttery.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
An easy peasy school holiday break bake to try with the grandchildren
115g (4 oz) Flora Buttery 115g (4 oz) castor sugar 2 eggs, medium 115g (4 oz) self-raising flour 25g each raisins and chopped fudge Icing: 55g (2 oz) Flora Buttery 225g icing sugar, sieved ½ teaspoon vanilla essence or 1 tablespoon maple syrup Chopped fudge, to decorate
Time: 15 minutes Serves: 10-12 Nutrition: n/a