Custard creams recipe
The custard cream has been around for over 100 years. It was first made in 1908 and the swirly baroque design of ferns goes back to Victorian times.
It is a little known fact human’s incisor teeth are specially adapted to prize apart the two biscuits of the custard cream so you can eat the cream layer in the middle first. The skill is not to break the biscuits until you’ve cleaned off all the cream.
This recipe should make approximately 12-14 biscuits.
Ingredients
- 200 g plain flour
- 3 tbsp custard powder
- 1 tsp baking powder
- 50 g butter
- 50 g lard
- 100 g caster sugar
- 1 egg
- 1 splash milk (if needed)
- 7.1 oz plain flour
- 3 tbsp custard powder
- 1 tsp baking powder
- 1.8 oz butter
- 1.8 oz lard
- 3.5 oz caster sugar
- 1 egg
- 1 splash milk (if needed)
- 7.1 oz plain flour
- 3 tbsp custard powder
- 1 tsp baking powder
- 1.8 oz butter
- 1.8 oz lard
- 3.5 oz caster sugar
- 1 egg
- 1 splash milk (if needed)
- 1 tbsp custard powder
- 120 g icing sugar
- 50 g soft butter
- 1 splash warm milk (if needed)
- 1 tbsp custard powder
- 4.2 oz icing sugar
- 1.8 oz soft butter
- 1 splash warm milk (if needed)
- 1 tbsp custard powder
- 4.2 oz icing sugar
- 1.8 oz soft butter
- 1 splash warm milk (if needed)
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180C/gas mark 4.
- Place the flour, custard powder, baking powder, butter and white fat into a bowl and rub in the fat to the flour until it resembles breadcrumbs (or blitz in a food processor).
- Add the sugar, mix to combine. Add the egg and mix to a dough, if it’s too crumbly add a little milk. Wrap the dough in clingfilm and chill for 20 minutes.
- Roll out the dough on a floured board and either cut into same-sized rectangles or use a cookie cutter to cut out an even number of shapes. For 14 custard creams you will need 28 biscuits as you need two biscuits per custard cream.
- Optional: I use a sugarpaste fondant stamp to imprint some roses on the outside of my biscuits, it’s not the same as the classic ferns but it looks nice.
- Place the biscuits on a greased and lined baking tray and cook for 10-15 minutes, leave to cool before sandwiching them together.
- To make the filling, combine the custard powder and icing sugar, add the butter and cream together, adding 1 teaspoon of warm milk if needed.
- Sandwich the biscuits together using around 1 teaspoon of filling, be careful not to break the biscuits when you’re sandwiching them.
Recipe taken from Beverley Glock's recipe app.
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