Tag Archives: creamy

Custard Slice

Sometimes things just dont go the way you want them too, for example, this lovely custard slice. . .

– or should I say, custard squish.

And, some weeks come tougher than others. Well, it’s been one of those weeks for me.

Firstly, some good news. Last night I entered myself in the running to be on a baking competition on tv! Yay! Hopefully something will come out of that.

Anyway, one of the requirements was to post a few photo’s of your baking, and all my baking photo’s (along with ALL my photo’s, and my mum’s) are on the same SD card, so I grabbed that camera to upload some of my best photo’s. Only to find the camera was being a bit pesky and not wanting to connect – and to think I was upset at this stage.

So I persisted, desperatly attempting to get my camera to upload the pictures I was going to use to submit along with my entry. After around a 20 minute tantrum with the camera, I ended up formating my whole memory card (deleted everything, holiday photo’s, baking, dancing competitions, Christmas, school work and photo’s of our animals). Needless to say I’ve had a pretty sleepless night.

Which is why this slice, although a failure, made me smile. It looked alright to start with but the custard clearly wasn’t hard enough to cut – which is why I ended up with custard squish rather than slice. Just seeing all that gooey custard smoosh onto the plate pretty much summed up exactly the way I felt. Plus, I thought it would be a great opportunity to share with everyone, that no, not every bake I make turns out picture perfect. It still tasted rather nice – but learn from my mistakes and deffinatly cook the custard longer (wait untill it’s quite thick, almost to a ball stage).

However I will push on. I’m busy searching the net for any form of recovery. Wish me luck!

Custard slice (adapted from MindFood magazine)

2 sheets ready-rolled frozen butter puff pastry

1 cup caster sugar

1 cup custard powder

4 cups milk

60g butter

2 tsp vanilla essence

2 egg yolks, whisked

2 cups pure icing sugar

1 tbsp hot water

2tbsp butter

coconut (for topping)

Preheat oven to 200°C. Grease 
2 baking trays. Place a pastry sheet onto each greased baking tray. Prick pastry all over with 
a fork. Bake for 12-15 minutes 
or until golden and crisp. Transfer pastry sheets to wire racks to cool.

Grease and line a 20cm-
square cake pan with baking paper. Trim one sheet of pastry and place into the base of pan, 
flat side down.

Combine sugar and custard powder in a large saucepan. Slowly add milk, whisking constantly, until combined. 
Place pan over a medium heat and stir with a whisk until mixture comes to the boil and thickens (remember, really thick! )- Continue stirring until thick.

Remove saucepan from heat. Add butter, vanilla essence and egg yolks. Stir until well combined. Pour custard over pastry and spread evenly. Trim remaining sheet of pastry and place over custard, flat side up. Cool. Cover and refrigerate.

Sift icing sugar into a bowl. Add hot water and stir until a smooth icing forms. Add more water if too thick until desired consistency. Colour with red food colouring. Spread over top of pastry. Sprinkle with almonds. Refrigerate until set. Remove from pan. Cut into 16 squares. Dust with icing sugar and serve.  

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Oaty Caramel Slice

As promised, my oaty caramel slice – it certainly satisfied the craving, deffinatly reccomended!

Oaty Caramel Slice (recipe by Joe Segar)

2 c flour
1 c self raising flour
1 c desiccated coconut
2 c brown sugar
3 c rolled oats (I used the small ones)
2 eggs
300 gm butter, melted

Filling
200 gm butter
2 cans condensed milk
4 Tbsp golden syrup
1 tsp vanilla

Preheat oven to 180 C. Line a large tin 25 x 35 cm with baking paper and grease. 

Combine the dry ingredients in a bowl then add eggs and the melted butter. Mix well and press 2/3 of the mixture into the tine.

Make the filling by melting the butter, golden syrup and condensed milk in a pot until well blended then add the vanilla. Pour over the base and sprinkle the remaining crumble mixture over the top.

Bake for 30 mins. Cool in the tin and refrigerate before cutting.

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Delightful Peppermint Slice

I remember attempting to make peppermint slice quite a few years ago, when I came home inspired from a trip to my Aunty’s house. If she could do it, so could I.

Oh how wrong I was.

However, after a few more years experiance under my belt, I decided to try my luck again – and I’m so glad I did. This was (and still is, seeing as it’s sitting in the fridge at the moment) the best peppermint slice I have ever eaten.

I didn’t return to a recipe from my cookbooks, I googled for something better. There was a cafe here in Christchurch that used to make the best peppermint slice, it was so different to all the others, the centre was like a thick heavenly mint fondant, not a gritty icing smear. I couldn’t work out how they did it, untill now.

Cream and butter. Simple. Oh and there’s some icing in there too, but in short, cream gives it the more heavenly texture and taste.  Now I can eat this whenever my tastebuds desire. Plus, having cream in the house gave me an excuse to make some fudge too.

And we musn’t forget the base and topping. These too were a delight. Put the three together, and you have a minty slice of heaven. I even tested my decorating skills making lovely little white chocolate swirlies on the bittersweet chocolate topping. I also added about a 1/4 cup of cocconut to the base, just for added texture.

I think mine even turned out better than the photo on the website, and it’s far better than the one in the cafe (; that’s what I call success – untill next time, happy baking !

 

Chocolate Peppermint Slice

150g butter, softened
½ cup sugar
1½ cups flour
¼ cup cocoa
½ teaspoon baking powder

Filling
100g butter, softened
1½ cups icing sugar, sifted
1½ tablespoons cream
1 teaspoon peppermint essence
200g dark chocolate, melted, for topping

  • Preheat the oven to 180°C. Line an 18cm x 28cm pan with baking paper.
  • Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Sift in the flour, cocoa and baking powder. Mix together until combined.
  • Press the mixture into the base of the prepared pan. Bake for 20-25 minutes until firm. Set aside to cool.
  • To make the filling, cream the butter and icing sugar until light and fluffy. Stir in the cream and peppermint essence. Spread the mixture evenly over the cooled base.
  • Refrigerate for 30 minutes before topping with a layer of melted chocolate. Wait for the chocolate to set before cutting the slice into small pieces (for a perfect finish, use the tip of a sharp knife to mark cutting lines in the chocolate topping just before it sets).

http://www.nzchef.co.nz/index.php?option=com_content&task=view&id=333&Itemid=67


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