Custard cake

Ingredients
For the cake:
3/4 cup (190g) softened butter
4 tablespoons caster sugar
2 eggs
1 1/2 cups (185g) self raising flour
1/2 cup (60g) custard powder
1 cup (250ml) milk

For the custard filling:
2 tablespoon sugar
1 1/2 tablespoons custard powder
300 ml milk

Preparation method
1. Preheat the oven to 180 degrees C.

2. Grease an 18cm x 28cm pyrex dish with butter and set aside.

3. Make the custard first. Stir the custard powder, sugar and milk over low/moderate heat on the stove until custard thickens and coats the back of a spoon. Set aside.

4. In a large mixing bowl, cream the butter and sugar. Add eggs one at a time. Fold through the sifted flour and custard powder alternately with the milk.

5. Pour half of the mixture into the greased pyrex dish. Spoon the warm custard on top. Add the rest of the cake mixture on top, placing little mounds here and there.

6. Bake at 180 degrees for 40 minutes.

7. Cool in the pyrex dish and sprinkle with icing sugar.

Dessert: Double the sugar in the custard and in the cake mixture. Then double the total amount of custard you make. Layer the cake as you put it into your dish: one large spoon cake mix, one large spoon custard mix, until its all in. (Like you would a marble cake) Still cook for 40 minutes.