Sunday Tea Cake

Paul Evans serves this sherry sweetened tray bake with a dusting of icing sugar and custard for a real Sunday treat
Sunday Tea Cake
  • Rating:
  • Serves: 12
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 225 g self-raising flour
  • 100 g chilled butter, diced, plus extra for greasing
  • 1/2 tsp baking powder
  • pinch salt
  • 100 g caster sugar
  • 2 large eggs
  • 3 tbsp semi-skimmed milk
  • 4 tbsp sweet sherry
  • icing sugar, for dusting
  • hot custard, to serve


1. Preheat the oven to 180C/gas 4. Using a little butter, grease a 4cm deep 27x18cm baking tin.

2. Sieve the flour into a large mixing bowl, add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Mix in the baking powder, a pinch of salt and the sugar.

3. Beat the eggs, milk and sherry together in a jug and then add the liquid to the ingredients in the mixing bowl and mix well. Transfer the cake mixture to the prepared tin and bake for 20-30 minutes, until golden and firm to the touch - a skewer inserted in the centre should come out clean.

4. Remove the cake from the oven and turn it out on to a wire rack. Once cool, cut into squares, dust with icing sugar and serve with hot custard.

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