Custard layer cake

6 servings Prep: 10 mins, Cooking: 5 mins, Chill/rest/proof: 2 hrs

Layers of creamy custard and buttery crushed Bakers Tennis® make this quick and easy yet deliciously decadent Custard Layer dessert the grand slam of any tea party.

By Independent Contributor June 15 2021
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Ingredients (4)

200 g Bakers Tennis® biscuits
1 l custard — made with custard powder and milk
1 cup desiccated coconut — optional
fresh berries — optional, to garnish
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Line a loaf tin with baking paper that reaches over the sides so you are able to lift the loaf from the tin when it has set.
Prepare 1 litre custard as per pack instructions, making it slightly thicker than normal.
Place a layer of Bakers Tennis® biscuits flat on the bottom of the loaf tin, then cover with a layer of warm custard, and repeat each layer until all the biscuits and custard has been used. The final layer should be custard.
Chill until set in the fridge for 4 hours or overnight.
Optional: to decorate with toasted coconut, lightly toast the coconut in a dry pan on the stove. Be careful that it doesn’t burn. It should take a few minutes to toast. Allow to cool.
Carefully lift the custard loaf out of the tin when it has set and place on a serving plate. Slide the baking paper out (or trim so it remains only underneath the loaf).
Decorate with toasted coconut and fresh fruit before serving (optional).
Delicious when served as a pudding or cake. Enjoy!

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