Who doesn’t love a sweet treat with their cup of tea midday? While you don’t really need an excuse to enjoy a sweet treat, King Charles’ coronation taking place today is the perfect opportunity to whip up a batch of these delicious lemon custard cakes.
Did you know that historically custard originated in the United Kingdom. This sweet dessert is made from a combination of milk, cream and pasteurised egg yolks and be served as a main dessert or used as a base for a dessert, or as a dessert sauce.
Quiche is only on example of a savoury custard baked in a pie crust, so King Charles and Camilla’s decision to serve quiche at the Coronation Big Lunch makes complete historical sense.
We hope they have some sweet custard treats for their guests to snack on after their savoury meal.
ALSO SEE: Recipe of the day: King Charles’ Coronation Quiche
Lemon custard cakes
Ingredients
- 340g golden buttercake cake mix
- 2 eggs
- 2/3 cup water
- 3 tbs butter, softened
- 1/2 cup icing sugar mixture, to decorate
Lemon custard
- 2 tbs custard powder
- 2 tbs caster sugar
- 2 tsp lemon rind, grated
- 1 cup milk
Method
- To make the lemon custard, combine custard powder, sugar, lemon rind and enough milk to make a smooth paste in a saucepan.
- Stir in remaining milk over heat until the mixture boils and thickens. Allow to cool.
- Make cake according to instructions on packet using eggs, water and butter.
- Line 2 x 12-hole cupcake pans with the paper cupcake cases.
- Spoon half the mixture into the cupcake cases. Top each with 2 level tsp of lemon custard.
- Spoon over remaining cake mixture to cover custard.
- Cook at 180°C for about 20 minutes, or until cooked through. Cool on a wire rack.
- Dust cakes with sifted icing sugar to decorate.
*This recipe was found on www.bestrecipes.com.au.
NOW SEE: Recipe of the day: Butter chicken naan tacos
