Ingredients and Method
- 250g Unsalted Butter
- 250g Caster Sugar
- 4 Medium Eggs
- 185g Plain Flour
- 60g Self-raising Flour
- 1 tbsp Milk
- Using a hand mixer, whip butter and sugar until light and fluffy.
- Slowly add eggs slowly until mixed well.
- Add a little of the flour to the mixer, then transfer to a large mixing bowl and fold in the rest of the flour with the milk.
- Transfer to an 8” square lined baking tin and bake at 140°C/280°F/Gas Mark 1 for 1 hour 25 minutes or until golden and springy on top.
- Allow to cool overnight.