Streusel cake with whisky custard

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6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (11)

100.00 g butter
50.00 g castor sugar
125.00 g flour — plain
50.00 g rice — ground
450.00 g fruit mincemeat
50.00 g almonds — flaked
WHISKY CUSTARD
25.00 ml cornflour
2.00 eggs — just the yolks
25.00 ml castor sugar
500.00 ml milk
25.00 ml whiskey
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Method:

Cook on full power throughout.
Cream the butter and sugar together until pale, fluffy and smooth. Gradually stir in the flour, ground rice, and gently knead together.
Press two thirds of mixture into the base of a 18 cm round microwaveproof dish. Cook for 2 minutes.
Spoon mincemeat over the top.
Grate remaining shortbread mixture over mincemeat and sprinkle with flaked almonds. Cook for 10 minutes or until topping is set and bubbling.
Put under a preheated grill for 2 minutes until golden brown.
Meanwhile, put cornflour, egg yolks and castor sugar into a bowl. Add 25 ml of the milk and beat well.
Heat remaining milk in a jug for 4 minutes until hot, but do not let it boil.
Whisk the milk and whisky into the yolk mixture. Cook for 2 to 3 minutes until custard thickens, whisking twice during cooking.
Serve with hot custard.



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