Name: Chocolate and custard teacake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 90 gram butter, chopped; 2/3 cup caster sugar; 2 eggs; 1 teaspoon vanilla extract; 3/4 cup self-raising flour, sifted; 1/4 cup custard powder; 1/4 cup milk; 1/4 cup white chocolate bits; 1/4 cup chopped pecans, plus extra, sliced, to garnish; White chocolate sauce; 1/2 cup cream; 150 gram white chocolate, chopped

Chocolate and custard teacake

Serves 10

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Ingredients

90 gram butter, chopped

2/3 cup caster sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup self-raising flour, sifted

1/4 cup custard powder

1/4 cup milk

1/4 cup white chocolate bits

1/4 cup chopped pecans, plus extra, sliced, to garnish

White chocolate sauce

1/2 cup cream

150 gram white chocolate, chopped

Method

1.Preheat oven to moderate, 180°C. Lightly grease an 18cm round cake pan. Line base with baking paper.

2.Using an electric mixer, cream butter and sugar together until pale. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3.Fold through flour and custard powder alternately with milk, until well combined. Lightly fold chocolate bits and nuts through. Spoon evenly into pan.

4.Bake for 25-30 minutes. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

5.Meanwhile, to make white chocolate sauce, combine cream and chocolate in a heatproof bowl over a pan of simmering water (bowl must not touch water). Cook, stirring, for 4-5 minutes, until smooth. Cool slightly.

6.Serve cake drizzled with chocolate sauce. Sprinkle with extra pecans.

Other nuts can be used in place of pecans.
Note

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Ingredients

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