These individual sponge cakes, enriched with sultanas, are very easy to prepare. Children enjoy piling the mixture into the paper cases - and licking the spoon! In the past, the mixture would sometimes be baked in heart-shaped tins and would then be called heart-cakes, which were eaten accompanied by a glass of wine or cider.
MAKES 16
100 g (4 oz) butter
100 g (4 oz) caster sugar
2 eggs, beaten
100 g (4 oz) self-raising flour
50 g (2 oz) sultanas
1. Spread out 16 paper cases on baking sheets, or put them into patty tins.
2. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg, a little at a time, beating well after each addition. Fold in the flour, then the fruit.
3. Fill the paper cases half full. Bake at 190°C (375°F) mark 5 for 15 - 20 minutes, until golden brown. Transfer to a wire rack to cool.
