This traditional pud is really easy to remember - equal quantities of flour, sugar, butter and eggs, all sandwiched together with whipped double cream and fresh strawberries. Perfect for summer parties.
- 175g unsalted butter
- 175g caster sugar
- 175g plain flour
- 3 eggs (around 175g)
- 285ml double cream
- 250g strawberries, hulled
Grease and line two 20cm cake tins. Preheat the oven to 180C.
Cream together butter and sugar until pale and fluffy, then beat in the eggs, one at a time, then sift in the flour. Stir to combine. Divide evenly between the two tins and smooth the tops. Bake for 18-20 minutes or until golden and firm to the touch. Cool in the tin for 20 minutes, then turn out onto a wire rack and cool for at least two hours.
Whip the double cream until soft peaks form. Spoon 3/4 of it onto one of the cakes and sprinkle over 3/4 of the strawberries. Put the second cake on top, then top with the rest of the cream and strawberries.