Right this second I’m watching a new programme I have discovered. Junior Bake Off! We love it. It’s basically Bake Off but just completely adorable with loads of silly baby bakes. Although they are probably better bakers than me on the whole. Too cute though, too cute.
Inspired by watching these little critters go above and beyond with their skills, I tried something new of my own recently. I made my own custard from scratch! I can’t believe I’ve never done it before but it doesn’t really lend itself to healthy, dairy free living. Lately I have been sort of uninspired by healthy bakes and wanted to make something really sugar-butter-eggs-flour with just heaps of deliciousness to really get back to the baking I used to do when I started and make the kind of cakes I fell in love with making when I was a teen.
One of the fave flavours in my house is banoffee, so incorporating this with a custard topping I made some yummy banana-y caramelly cakes. For my first attempt at custard I didn’t think it was too bad, if a bit on the lumpy side. Still pretty nice though if I do say so myself.
If you’ve got a spare evening and want to spend a little while making something really technically satisfying and comforting, I’d recommend making these little beauties. Here’s how.
Recipe: banoffee cupcakes – makes approx. 12 with some mix left over for another batch
For the sponge
- 80g butter
- 280g caster sugar
- 240g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 240 ml milk of your choice
- 1 tsp vanilla
- 2 large eggs
- 2 bananas
For the topping
- 500ml milk
- 1/2 tsp vanilla
- 5 egg yolks
- 100g caster sugar
- 30g plain flour
- 30g cornflour
- 100g dulce de leche
- 200ml double cream
Preheat the oven to 190.
Beat together the butter, sugar, flour, baking powder and salt until the ingredients are all mixed together and look like fine breadcrumbs.
Whisk up the eggs, milk and vanilla in a jug. Pour 3/4 of this into the dry mixture and mix well but gently. Once this is all incorporated, add the rest of the wet milk mix and beat properly so it’s all mixed in. Then thoroughly mash the bananas and add them into the mix.
Fill each case 2/3 of the way with the mixture. The cakes should take about 20 minutes to bake and will be springy to the touch when ready.
While the cakes are in the oven, start making the topping. Place the milk in a saucepan with the vanilla and bring to the boil. In a separate bowl mix together the egg yolks, sugar, flour and cornflour into a paste.
When the milk has boiled, add 5 tablespoons to the paste and stir together, then pour this back in the pan with the remainder of the milk and return to the heat. Bring this mixture up to the boil, whisking constantly, making sure the flour is cooked. Take the pan off the heat and stir in the caramel.
Pour the caramel custard into a baking tray, cover the top with cling film and leave to set for 40 minutes. Once cooled, tip the custard into a big bowl and beat to break up any lumps. In a separate bowl, whip the double cream into soft peaks and then fold into the caramel cupcakes.
Once the cupcakes are cold, pipe or spoon the custard onto each cake. I served with a banana slice and a little bit of cinnamon, but you could use grated chocolate or banana chips.