Lemon Custard Tea Cakes
Recipe: #36363
January 25, 2021
Categories: Desserts, Cupcakes, Snacks, Eggs, Baby Shower, Birthday, Mothers Day, Picnic, Oven Bake, Vegetarian, Flour, Butter/Margarine, more
"Another on for the DH."
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
