Lemon Custard Tea Cakes

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.