Granny's Kitchen

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Custard Cream Bites March 1, 2015

Custard Cream

Hello and Happy St Davids Day to all my Welsh followers!

This is by no means Welsh but it is yummy. They’re quick and easy to prepare and there’s no need to preheat the oven! Only a few ingredients are needed but there’s no skimping on taste. The custard cream biscuits add their distinctive flavour and the sweet marshmallows provide a chewy, almost nougat-like texture. Swap custard cream biscuits for your favourite biscuit instead – how about Oreos or bourbons biscuits.

 

Ingredients

 

400g custard cream biscuits

400g large marshmallows

55g butter, diced

50g glacé cherries, sliced into quarters or chocolate chips (optional)

Method
Line an 8 inch x 8 inch tin with baking parchment.

Crush the custard cream biscuits into fine crumbs. To avoid mess and a sore arm, you can simply blitz the biscuits in a food processor.
Put the marshmallows into a large bowl along with the butter.
Place the mixing bowl into the microwave and heat on high for 1 1/2 minutes, or until the marshmallows have puffed up. Take the bowl from the microwave and stir. You may find that some of the marshmallows that have held their shape will melt into the rest of the sticky mixture as you stir, if not microwave for a further 30 seconds.

Quickly pour the custard cream biscuit crumbs into the melted marshmallow and butter mixture and stir.
If you wish to add the chopped glacé cherries or chocolate chips, now is the time to do so. Add half of the chopped cherries now and reserve the remainder for later. Give the mixture another good stir. It will be a rather stiff mixture by now!

Spoon the sticky marshmallow and biscuit mixture into the lined tin. You should be able to use a greased spoon to press the mixture into the tin.

Press the remaining chopped glacé cherries into the surface of the biscuit bites. Leave the bites to set in the tin for an hour or so. You can speed up the process by placing the bars in the fridge to firm up.

Make sure the bites are at room temperature before slicing. Enjoy!

 

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Summer Rhubarb and Custard Cupcakes July 27, 2013

Rhubarb

 

Ingredients

 

120g caster sugar

55g butter

1 large egg

180ml natural yoghurt

1 tsp vanilla extract

170g self raising flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp bicarbonate of soda

115g fresh rhubarb, diced

200g ready-made custard

 

For the rhubarb compote

 

200g fresh rhubarb, washed and sliced

70g caster sugar

 

For the frosting

 

120g butter, softened

200g icing sugar, sifted

1 tsp vanilla extract

 

Method

 

Preheat oven to 180C/gas 4. Line a 12 hole muffin tin with paper cases. Sift the flour with the baking powder, bicarbonate of soda and salt, then set aside.

Cream the butter and sugar until light and fluffy. Add the egg, yoghurt and vanilla extract, blend until smooth. Add the flour, then fold in the rhubarb.

Spoon the mixture into the cases and bake for 20 – 25 minutes. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

When the cakes are cool cut a cone out of the top of each one and fill the hole with custard.

Next make the compote. Put the rhubarb in a saucepan with the sugar. Stir over a high heat until it comes to a simmer, then cover with a lid, bring to a boil and cook without stirring for a further 2 minutes. Remove from the heat and leave to cool.

For the frosting, cream the butter until soft. Gradually add the icing sugar and cream together until smooth, then add the vanilla extract. Frost the cupcakes with a palette knife or piping bag then garnish with a little rhubarb compote.

Enjoy with your sister (or whoever) along with a nice cuppa.

 

 

 
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