Ingredients for Custard Teacake
- 25g butter (for custard)
- Caster Sugar
- 4 large eggs
- Self Raising Flour
- 2 tbsp custard powder + 4 tbsp custard powder (for custard)
- 300ml milk
- Vanilla Essence
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How to Make Custard Teacake
- Preheat oven to 180°C (350°F). Grease and flour a 23cm deep round cake pan.
- Cream together 175g softened butter and 175g caster sugar until light and fluffy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, sift together 175g self-raising flour and 2 tbsp custard powder. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare the custard: In a saucepan, whisk together 4 tbsp custard powder, 50g caster sugar, and 300ml milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat, stir in 25g butter and 1 tsp vanilla extract. Set aside to cool completely.
- Pour half of the cake batter into the prepared pan. Spread the cooled custard evenly over the batter.
- Carefully pour the remaining cake batter over the custard, spreading it to an even layer.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. The top will be golden brown.
- Let the teacake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with sifted icing sugar and decorate with fresh fruit (such as berries or sliced bananas). Serve and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
161g
Fat
183g
Carbs
26g
