You know custard cream biscuits? Ever wondered if they would work in a cake? Well, they do!
240g margarine or baking butter
240g caster sugar
240g self raising flour
202 tbsp ready to eat custard
200g custard cream biscuits
75g white chocolate
Start by preheating your oven to 180 degrees or gas mark 4.
Grease and line a traybake tin and then leave aside.
Put the marge and caster sugar in a mixing bowl and whisk together until light and fluffy. Add the eggs one at a time, whisking well between each one and then sift the flour and fold in 2tbsp of custard until combined. Set 8 custard cream biscuits aside and put the rest in a bowl, breaking into small pieces with your hands, then fold these through the batter and spread evenly in the tin.
Lay the remaining custard creams on top of the batter and then bake for 50 minutes. You can test if the cake is done by pushing a knife through the centre, if it comes out clean, it’s ready.
Allow to cool for ten minutes and then lift out onto a wire rack to cool completely. Once completely cool, decorate with melted white chocolate. Melt the chocolate in a bowl set over a pan of simmering water. Once melted, remove from the hob but leave the bowl over the hot water to make the remaining custard.
Heat the custard to just below boiling point and while still hot, take the bowl of melted chocolate form the saucepan, adding 2 tbsp of hot custard and stir to combine. Drizzle over the traybake and then set aside for an hour to set. Serve with custard.