I’ve always thought that a Tea Cake was a cake which can be made quickly just before visitors arrive and eaten fresh and warm with a cup of tea or coffee.  Cakes made like this don’t keep well and are really best eaten the day their made.

Tea Cake


  • 1 large cup self raising flour
  • 2 tablespoons custard powder
  • Pinch of salt
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons soft margarine
  • ½ cup milk

Beat on high speed 3-4 minutes.  Place mixture in large cake tin (200ml).  Bake moderate oven 180o for about 30 minutes.  Turn out while still hot and spread with butter.  Mix together 2 teaspoons coconut, 2 teaspoons sugar and 1 teaspoon cinnamon and spread on cake.


Back in the 80s these type of slices were quite common.  You baked the base, added a filling and then a chocolate topping.  The trick was to add a little butter to the melted chocolate otherwise the topping cracked when you cut it.  I think the custard filling in this one is a bit different and would taste quite good.

Chocolate Custard Slice compile


Mum and Dad joined a bowling club in the late 1970s and it took over from golf as their sporting passion.  I didn’t realize until I started sorting out Mum’s recipes what an influence that also had on her cooking.  There’s recipes from her bowling friends, the club magazine and in this case from Bowls in Victoria magazine.

Peanut caramel squares