*Preheat your oven to 190°C / 375°F / Gas Mark 5

(Makes approx 12 to 14)

6 oz / 175g Self raising flour
4 oz / 100g Unsalted butter (or Margarine)
4 oz / 100g Sugar
2 large eggs

1. This is a great all in one method … just pop the whole lot in to a bowl and either use an electric mixer or mix by hand for at least 2 minutes until the batter is smooth and creamy.

2. Line a yorkshire pudding / patty tin with paper cake cases and spoon equal amounts of mixture in to each one.

3. Put the cakes in to the oven for 15 to 20 minutes depending on your oven. Keep and eye on them and take them out when they are golden brown. The cake is ready if it bounces back in to shape when you gently press the top of it.

4. Cool the cakes completely before you ice them.

Caster sugar is best for this recipe as it is finer but don’t worry you can use your usual bag of sugar if you don’t have caster

Water icing is very simple to make just take a few tablespoons of icing sugar and gradually mix in a little cold water until you get the consistency you require. Remember if you are going to add food colouring you only need a tiny drop. Add the colouring before you mix in the water.

Butter cream icing (used in the photo above) is also simple to make. Combine 1 oz / 25g butter with 2 oz / 50g of icing sugar until smooth.