Lemon Custard Tea Cakes
Created by ImPat on January 25, 2021
- Servings: 12
- Prep Time: 30m
- Cook Time: 25m
- Recipe #36363
Ingredients
- 150grams butter, chopped and at room temperature
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 200 grams self-raising flour, (1 1/3 cups)
- 1/3 cup milk, at room temperature
- Icing sugar, to serve
- LEMON CURD CUSTARD:-
- 1 1/2 tablespoons custard powder
- 2 teaspoons caster sugar
- 3/4 cup milk
- 1/3 cup lemon curd
- 1 lemon, finely grated rind of
How to Make
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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.
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Step 2: Preheat oven to 180C/160C fan forced and grease a 12 x 1/2-cup-capacity muffin pan.
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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.
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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.
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Step 5: Bake for 22 to 25 minutes, or until golden and puffed.
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Step 6: Leave to cool for 5 minutes before turning onto a wire rack to cool and serve dusted with icing sugar.
Nutritional Facts
- 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