Homemade Custard Creams
Homemade custard creams
Ingredients:
150g soft butter
75g castor sugar
1 egg
225g plain flour
75g custard powder
Method:
Beat the butter and sugar until pale and fluffy.
Add the egg and mix.
Fold in the flour and custard powder to make a dough.
Wrap in parchment and chill for half an hour.
Line 2 baking trays with parchment paper and set oven to 170oc.
Roll out the dough to about half a centimetre thick and then cut into equal sized rectangles (you can buy custard cream cookie cutters on line) or circles.
Place on baking trays and bake for about 15 minutes or until crisp. Cool on a wire rack.
Custard Filling
Ingredients:
80g soft butter
110g icing sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
20g custard powder
Method:
Beat the butter and sugar together then whisk with the syrup, vanilla and custard powder until pale and fluffy.
Sandwich the biscuits with the filling.
Baked Yoghurt
Ingredients:
150ml Greek Yoghurt
125ml double cream
125ml condensed milk
1 vanilla pod or 1 teaspoon vanilla paste
Method:
Set oven to 150oc.
Split and scrape the seeds of the vanilla or vanilla paste into a bowl and whisk in the yoghurt, double cream and condensed milk.
Pour mixture into 4 ramekins and place in a roasting tray.
Pour boiling water half way up the roasting tin and bake the yoghurts for 12 minutes or until set with a bit of a wobble.
Cool and chill before serving (also good at room temperature)
Gin and orange poached plums
Ingredients:
Juice of 2 oranges
150ml water
75g castor sugar
50ml gin
4 plums
Method:
Place the orange juice, water, sugar and gin in a pan and simmer until sugar has dissolved.
Cut the plums in half, remove the stone, and cut each half into 3 slices.
Add to the sugar syrup, cover with parchment paper and cook until just cooked – about 10 minutes on a gently heat.
Spoon the plums onto the cooled baked yoghurts with some custard creams on the side.
