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Seed cake and a glass of Madeira

Australian Gourmet Traveller and Fergus Henderson dessert recipe for seed cake and a glass of Madeira

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print
Seed cake and a glass of Madeira
"Eleven o'clock and still two hours until lunchtime. Something to keep you steady - nothing finer than a slice of seed cake, washed down with a glass of Madeira. This will see you safely through until lunch."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).


  • 260 gm unsalted butter, softened
  • 260 gm caster sugar
  • 1 tsp caraway seeds
  • 5 large (70gm each) eggs, lightly beaten
  • 320 gm self-raising flour
  • 150 ml full-cream milk


  • 1
    Preheat oven to 180C. Grease a 16cm x 10cm x 8cm loaf tin with butter and line the base and sides with baking paper. Cream the butter, sugar and caraway seeds together with an electric mixer or in a bowl with a wooden spoon until they are white and fluffy. Gradually mix the beaten eggs, adding them little by little to prevent curdling. Then sift in the flour and mix until incorporated. Lastly, add the milk.
  • 2
    Transfer the mixture to the prepared tin and bake in the oven for 45 minutes or until golden brown and a skewer inserted in the centre of the cake comes out clean. Serve with a glass of Madeira.