1 - Pre-heat the oven to 180C/350F/Gas 4.

2 - Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

3 - Cream the butter and sugar together in a bowl until pale and fluffy.

4 - Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

5 - Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.