Beat the butter and eggs until creamy. Then add in the eggs one at a time to combine well.
Whisk in your milk to form all the wet ingredients.
Combine the wet and dry mixes together by slowly adding a little of the wet mix into the dry mix and incorporating slowly so as to avoid forming flour lumps.
Bake in a preheated over at 180 degC for 20 - 30 min or until cooked in the center.
Notes for Trish:
I've change the ratio slightly - your mix was a little too wet.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
