Streusel cake with whisky custard

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 100
    g
    butter
  • 50
    g
    castor sugar
  • 125
    g
    plain flour
  • 50
    g
    ground rice
  • 450
    g
    fruit mincemeat
  • 50
    g
    flaked almonds
  • WHISKY CUSTARD
  • 25
    ml
    cornflour
  • 2
    egg yolks
  • 25
    ml
    castor sugar
  • 500
    ml
    milk
  • 25
    ml
    whisky
 

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.
 

Read more on: grill  |  fruit  |  microwave
 

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