250g salted butter
120g sugar
4 large eggs
250g self raising flour
1 tsp double action baking powder
50g fresh milk (may not use up all depending on the size of egg)
120g cempedak purée
120g cempedak cut into small pieces
Method
1) cream butter and sugar until light and fluffy
2) add eggs, one at a time until well mixed
3) mix in chempedak purée
4) fold in sifted dry ingredients
5) add fresh milk
6) scoop into 2 small bread pan
7) arrange the top with the cut cempedak
8) bake in preheated oven 160’C for 60min until cooked
