I love custard. Love it.
I also love yellow. Love it.
So I am pretty much guaranteed to love a custard coloured sock designed by Rachel Coopey. And I do. Love it!
If you haven’t already guessed, Custard is the latest Coopknit Pudding Club design to go on general release. The hand-dyed yarn by The Knitting Goddess has the wonderful name, ‘Shark Infested Custard’ and thinking about sharks swimming around in a sea of custard was my inspiration behind the latest Pudding Club recipe, Shark Infested Custard Buns.
Now, before we get into a ‘they’re not buns, they’re fairy cakes’ discussion, I need to make it absolutely clear they were always buns when I was growing up and will always be buns. I appreciate that Shark Infested Custard Buns sounds like something a surfer might suffer from, but I’m not entirely sure that Shark Infested Custard Cakes sounds much better. If anyone has a better name suggestion then I’d love to hear it.
This recipe is a twist on Nigella’s fairy cake recipe which is one of my all-time favourites, and has featured on the blog before but with significantly less custard! The custard powder gives the sponge a golden yellow tinge and the ready-made custard replaces the milk used for slackening the mixture. Have fun with these; I’ve loved making them and hope you do too.
Shark Infested Custard Buns
100g self-raising flour
25g custard powder (I used Bird’s)
1 heaped teaspoon baking powder
125g caster sugar
125g soft unsalted butter
2 large eggs at room temperature
2-3 tablespoons ready-made custard PLUS a generous teaspoon for each finished bun – approximately 100ml (100g) should be enough but it won’t hurt to have a little bit more. You can either make your own and let it cool down or cheat and buy it ready-made. I cheated and used Ambrosia!
Preheat the oven to 180°C (fan oven) or 200°C for a conventional oven.
Line a 12-hole muffin tin with muffin cases.
Sieve the flour, custard powder and baking powder together and leave to one side.
Cream the butter and sugar together until pale and fluffy. The secret to an airy bun is to cream these two ingredients together for as long as your patience will allow!
Very gradually beat in the eggs, going as slowly as possible to prevent the mixture from curdling. If it starts to curdle, pop a tablespoon of the flour and custard powder mixture in to bring it back together.
Alternately fold in a third of the flour and custard powder mixture, followed by 1 tablespoon of ready-made custard. Repeat again, then fold the last third of flour mixture in and assess whether you need the third tablespoon of custard. The mixture should be of a soft, almost dropping consistency and you may find you only need 2 tablespoons of custard rather than all 3. Just be careful the mixture doesn’t become sloppy – sloppy won’t work!
Divide the mixture equally between the paper cases and then straight in the oven for approximately 15 minutes (fan oven) and up to 20 minutes for a conventional oven.
Carefully remove the buns from the tin as soon as you can handle them and leave to cool thoroughly on a wire rack.
When the buns are completely cool, use a sharp knife to cut a triangular shark fin shape out of the centre top of the bun. Fill the hole with a dollop of ready-made custard and pop the shark fin back in place. Ta-dah – Shark Infested Custard Buns, yum yum!
Once assembled, the buns are best eaten on the same day.
Now, where’s that sock!