I pulled this recipe from an old family recipe book, and my children are obsessed with these dear little mini Castle cakes. They’re so quick and easy to make, and there are lots of options when it comes to toppings. We hope you enjoy it, and please don’t forget to sign up to our Youtube account to keep updated for more fun hairstyles, children’s recipes and much more.

To serve 6


100g (4oz) butter
100g (4oz) castor sugar
3 small eggs
100g (4 oz) self-raising flour
grated rind of 1 lemon


Cream the butter and sugar together to a light soft fluff. Beat in the eggs one at a time, adding a heaped tablespoon of flour after each egg to help prevent curdling. Stir in the grated lemon rind.
Butter 12 small castle-pudding or dariole moulds and spoon in the mixture, so that they are half-filled.
Bake in a moderate oven 190c, 375f, Gas Mark 5, for 20 minutes until golden and light.