Raw Caster Sugar
Delicately flavoured with a...
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Slices
Custard Squares
10 mins
30 mins
Easy
16
Classic custard squares are a real tea time indulgence, and surprisingly easy to make.
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- Ingredients
- Method
Ingredients
- 2 sheets puff pastry, thawed (300g)
- ½ cup Edmonds Custard Powder (70g)
- 2 ½ cups Meadow Fresh Original Milk (625g)
- ½ cup Chelsea Raw Caster Sugar (113g)
- ½ tsp vanilla essence
Icing
- 2 cups Chelsea Icing Sugar (300g)
- 25g butter, softened
- 1/2 tsp vanilla essence
- 2-4 Tbsp hot water
Chelsea Products in Recipe
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Method
Preheat oven to 180°C bake. Line two oven trays with baking paper.
Place a pastry sheet on each tray. Prick all over with a fork and bake for 25 minutes, until golden brown (you may wish to switch the position of the trays halfway through cooking). As soon as they come out of the oven, use a spatula to gently press each pastry sheet down. Leave to cool.
Line a 23cm square cake tin with baking paper (leaving an overhang at the edges to lift the slice out with later).
Mix custard powder to a smooth paste with a little of the milk and set aside. Add the rest of the milk to a medium-sized saucepan and heat on medium until milk just starts to bubble around the edges.
Whisk in the sugar, followed by the custard powder paste. Continue to heat and whisk until boiling and thickened (3-5 minutes). Remove from heat and stir in vanilla essence.
Use a serrated knife to trim the pastry sheets to fit in the prepared cake tin, if necessary.
Place one pastry sheet in the base of the tin and top with the custard. Place the remaining pastry sheet on top (choose the flattest side to face up) and press down gently. Refrigerate for 1 hour.
Icing
Place icing sugar, butter and vanilla essence in a bowl. Mix with enough hot water for form a smooth, spreadable icing.
Spread over the top pastry layer and refrigerate for a further 30 minutes, until cold and set. Use a serrated knife to carefully cut into squares.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Reviews
17
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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