I’ve always been a fan of packed lunches and in the past, I’ve written about the fact that I could make a healthy and filling packed lunch for around half the price of a school dinner which has saved me a fortune over the years.
With both of mine in senior school from September, I’m no longer going to be making packed lunches but I’ve just made a final batch of our favourite home made packed lunch cake so I thought I’d share the recipe with you on here again and update the costings for 2016 to show that it’s still a very frugal way to get something sweet into your child’s packed lunch.
Here’s the 2012 version:
These days the cake costs me £1.25 to make in comparison to the £1.05 I worked it out to be back in 2012 but the increase in cost is more due to the fact that I had to slightly up the quantities as I replaced the silicon baking tray I used to have with a slightly larger one. Most of the individual costs have actually gone down when you look at how much they were then and how much they are now which was actually quite surprising. *
How to make packed lunch cake
200g self raising flour = 6p (Value flour 1.5kg for 45p)
200g sugar = 12p (1kg for 59p)
200g butter or margarine = 44p (Stork Margarine 500g for £1.10)
3 eggs = 45p (Free range eggs 6 for 89p)
Vanilla essence = 3p
Icing Sugar = 15p (£1.55 for 1kg)
- Cream the margarine and the sugar together in a mixing bowl..
- Add the eggs and the vanilla and and give it a good mix.
- Bit by bit, stir in the flour
- Pour the cake batter into a greased baking tray (I’m a fan of silicon bakeware for this cake).
- Bake your cake in a preheated oven at around 200 c until your cake is looking golden on top – I’m not going to specify a time as it depends on the size of the cake tins you use and the thickness of the cake. I start my time off at 15 mins and take it from there.
- When the cake is completely cool, mix the icing sugar with some water and ice the top of the cake. The icing sugar mix needs to be not to runny but not too stiff as you want it to spread easily but not run straight off the top.
If you liked this recipe you can save it to your own recipe box if you use Yummly – just click on the YUM icon at the bottom of this post.
Don’t miss out on future posts like this – receive updates directly to your inbox by email by adding your email address to the box on the top right of this page and hitting subscribe. You can also find me on BlogLovin, Yummly and Networked Blogs and I’d love to see you over on my Facebook page and on Instagram.