Recipe(tried): Custard Powder recipes

Wendy,
both maize and wheaten cornflour can be used to make a "substitute cake flour": I use 1-2 tb of custard powder in a measuring cup, and top it with plain flour. This makes a softer, closer crumbed, and more delicate cake.

Try these:

PEACH CUSTARD TEA CAKE
Serves 8

425 g can Goulburn Valley Peach Slices in Natural Fruit Juice, drained
185 g butter, chopped
1/2 cup (110 g) caster sugar
2 eggs
1 1/4 cups (185 g) self-raising flour
1/3 cup (40 g) custard powder
20 g butter, melted, extra
2 teaspoons cinnamon sugar (see Cook's note)
Custard:
2 tablespoons custard powder
2 tablespoons caster sugar
1 cup (250 mL) milk
2 teaspoons vanilla essence

This recipe is best made on the day of serving. Preheat oven to moderate (180 C). Grease a deep 22 cm round cake pan and line base with baking paper.

Custard: Combine custard powder and sugar in a small saucepan. Gradually add milk and stir over heat until mixture boils and thickens. Remove from heat and stir in vanilla. Press plastic wrap over surface of the custard then refrigerate for about one hour or until cold. Whisk custard until smooth before adding to cake. Cut peach slices in half lengthways.

Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions. Stir in sifted flour and custard powder. Spread half the mixture into prepared pan then spread with Custard. Top custard with spoonfuls of remaining cake mixture; gently spread with a spatula to completely cover custard. Arrange peaches on top, brush with extra melted butter then sprinkle with cinnamon sugar. Bake in a moderate oven for about 1 1/4 hours; cool in the pan.

Cooks note: To make your own cinnamon sugar, combine 2 teaspoons of caster sugar with 1/4 teaspoon ground cinnamon.

Suitable to freeze. Custard suitable to microwave.
AUST. WOMEN'S WEEKLYCAROB SPONGE CAKE

2 cups white self-raising flour
tsp. bicarb.
tsp. baking powder
cup carob powder
cup butter
1 cup sweetened condensed milk
1 tsp. vanilla essence
cup warm water

Preheat the oven to 160C/325F/gas mark 3, use a 23cm/9 inch round cake tin. Grease and line the cake tin. Sieve all the dry ingredients. Mix the condensed milk, warm water and vanilla essence together. Rub the butter into the flour until it resembles fine breadcrumbs. Pour the wet mixture into the dry and mix thoroughly. Pour into the prepared tin and bake for 40-45 minutes. Let the cake cool in the tin before turning out.

Variations.
* For a plain sponge cake, substitute cup cornflour for the 50g/2 oz/ cup carob powder.
* For a custard sponge cake, substitute cup custard powder for the 50g/2 oz/ cup carob powder.
* For a coffee sponge cake, cup decaff. coffee powder for the cup carob powder.

WWW.EGGLESS.COMLEMON FLAN

Pastry:
90g margarine
2 tablespoons castor sugar
1 teaspoon vanilla
cup plain white flour
cup custard powder
Filling:
3 tablespoons custard powder, extra
cup sugar
cup strained lemon juice
1 cups Sanitarium So Good soy drink

1. Place margarine, sugar and vanilla in a bowl and beat with an electric mixer until light and creamy.
2. Stir through sifted flour and custard powder. Knead gently until smooth.
3. Wrap and refrigerate for 15 minutes.
4. Roll pastry out between two sheets of greaseproof paper to fit a 23cm flan tin. Place pastry in flan tin, trim edge and prick pastry with a fork.
5. Bake in a moderately hot oven, 190oC, for 15 minutes or until cooked. Cool.
6. Place custard powder and sugar in a medium saucepan. Mix well.
7. Gradually add lemon juice and So Good, stirring until smooth.
8. Stir over medium heat until mixture boils and thickens (or microwave on HIGH [100%] for 4 minutes, stirring after every 2 minutes).
9. Spoon mixture into the pastry case. Refrigerate. Serves 8.
WWW.SANITARIUM.COM.AUBANANA CUSTARD FLAN

Pastry:
90g margarine (milk-free)
2 tablespoons castor sugar
1 teaspoon vanilla
cup plain white flour
cup custard powder
Filling:
3 cups Sanitarium So Good soy drink
cup custard powder
cup Sanitarium Honey
cup Sanitarium Raw Cashews, chopped
1/3 cup Sanitarium Pitted Dates, chopped
2 teaspoons vanilla
2 sliced bananas

1. Place margarine, sugar and vanilla into a bowl and beat with electric mixer until light and creamy.
2. Add sifted flour and custard powder, stir until combined.
3. Knead lightly on a floured surface until smooth. Wrap and refrigerate for 15 minutes.
4. Roll pastry out between two sheets of greaseproof paper to fit a 23cm flan tin. Place pastry into flan tin, trim edge and prick with a fork.
5. Bake in a moderately hot oven 190oC, for 20 minutes or until cooked. Cool.
6. Place custard powder, honey, cashews, dates and vanilla in a food processor. Gradually add So Good, processing until smooth.
7. Pour mixture into a saucepan and stir over medium heat until mixture boils and thickens (or microwave on HIGH [100%] for 6 minutes, stirring after every minute).
8. Place the custard into flan shell, layer with the sliced banana then pour over remaining custard. Top with remaining sliced banana. Refrigerate. Serves 10.
WWW.SANITARIUM.COM.AUTRADITIONAL FEATHER SPONGE

8 eggs
1 1/2 cups castor sugar
2 tablespoons boiling water
Sift together :
1 1/2 cups cornflour
1 cup custard powder
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda

Beat egg whites until thick on high speed. Add egg yolks and sugar and beat again until thick. Fold in dry ingredients. Fold in boiling water. Put in greased and floured tins. Drop 3 times. Bake 180 C 4 x 8" tins 20-25min

http://www.standard.net.au/~lexie/recipe.htmCUSTARD KISSES

125 g. butter
90 g. caster sugar
1 egg
185 g. self-raising flour
3 tablespoons custard powder
1/2 teaspoon vanilla essence
Filling:
90 g. butter
3 tablespoons custard powder
4 tablespoons icing sugar
1/4 teaspoon vanilla essence

1. Pre-heat oven to 180deg.C. Line a biscuit tray with Glad Bake.
2. Cream butter and sugar. Add egg and vanilla essence and beat again. Fold in sifted flour and custard powder until combined.
3. Place teaspoonsful of mixture on biscuit tray, allowing room to spread a little. Flatten with a fork. Bake until pale golden. Remove and cool on a wire rack.
Filling:
Cream all ingredients in a small bowl. Using a small spatula knife, spread the underside of a biscuit with some filling, then top with another biscuit. Put aside to set before packing into an airtight container.
ABC RADIO - BRISBANEMELTING MOMENTS

3/4 cup butter
1/2 icing sugar (powdered)
1 1/2 cup sel-raising flour
1/2 cup custard powder
Filling
1 oz butter softened
1/2 c icing sugar, sifted
1/2 vanilla
1 tablespoon condensed milk

Cream butter and icing sugar until fluffy. Sift flour, and custard powder
together. Mix into creamed mixture, mixing well. Drop teaspoonsful onto
greased oven tray and press with wet fork.
Flatten slightly with fork. Bake at 180 or 350 for 10-15 minutes. Cool and
if desired, sandwich together with filling or jam.

JAM DROPS (recipe may have an error)

1/2 cup custard powder
1/2 cup self-rising flour
2 tablespoons butter, chilled
2 eggs, beaten
1/2 cup milk
1/2 tablespoon vanilla extract
1/4 cup strawberry jam

1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
2 In a large bowl, stir together custard powder and flour. Cut in butter. Make a well in the center and pour in the eggs, milk and vanilla extract; mix just until blended.
3 Form dough into 12 balls. Flatten the balls with the palm of your hand and place them on the baking sheet. Make an indentation in the center of each disk with your thumb. Drop a teaspoon of jam into each indentation.
4 Bake in preheated oven for 15 minutes, or until golden brown. Move to a wire rack to cool.