Lemon Custard Tea Cakes

12
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"Another on for the DH."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (123 g)
  • Calories 250.7
  • Total Fat - 15.2 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 180.1 mg
  • Sodium - 170.8 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 2.1 g
  • Sugars - 11.1 g
  • Protein - 7.9 g
  • Calcium - 62.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.1 mg

Step 1

To make the custard, place custard powder and sugar in a small saucepan and add just enough milk to make a paste then add remaining milk and slowly bring to the boil over medium heat, stirring constantly and then reduce heat and simmer for 2 minute and then set aside to cool completely, stirring occasionally and then stir through lemon curd and rind.

Step 2

Preheat oven to 180C/160C fan forced and grease a 12 x 1/2-cup-capacity muffin pan.

Step 3

Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy and then add eggs, one at a time, beating well after each addition and beat in flour and milk until well combined.

Step 4

Spoon 1 tablespoon of mixture into each muffin hole, spreading slightly up the sides of the pan and fill with 1 tablespoon of custard and top with another 1 tablespoon of batter, trying to encase the custard in batter and repeat with remaining muffin holes.

Step 5

Bake for 22 to 25 minutes, or until golden and puffed.

Step 6

Leave to cool for 5 minutes before turning onto a wire rack to cool and serve dusted with icing sugar.

Tips & Variations


No special items needed.

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