I adjusted the recipe a little since I wanted it to be totally diabetic friendly (and also milk free).
Butter (for greasing) – I used spray and cook
2 tablespoons sugar – I used Simply Delish Suki Sweetener that I bought at Dischem
6 slices canned pineapple in juice (plus 3 tablespoons of the juice) – I had the tin of diabetic friendly pieces.
11 glace cherries – I just used enough to make it look nice
100g plain flour
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
100g soft butter – I used dairy free margerine
100g caster sugar – again, I used the Suki sweetener
2 large eggs
Heat the oven to 200°C and coat a 23cm cake tin with the butter or Spray & Cook. Nigella says not to use a springform or loose base tin. I only had a larger silicone ‘tin’. Next time I will use a smaller tin.
Sprinkle the 2 tablespoons of sugar or Suki on the greased base, I sprinkled it around then swooshed the tin around so it was spread evenly.
Arrange your pineapple slices on top of the sugar and place a cherry inside each piece and in between slices. I mosaic-ed the pieces of pineapple and dropped cherries randomly between them.
Place flour, baking powder, bicarb, butter, remaining sugar/Suki and eggs into a bowl and beat until smooth.
Add the 3 tablespoons of pineapple juice to the batter and mix well.
Gently pour the batter over the pineapples and cherries, it really will only juuuuust cover them so be gently when you spread it around.
Bake for 30 minutes.
Remove from oven and immediately ease a knife or spatula around the edge of the cake, place a plate or cake stand on top and quickly turn it upside down.
Straight to my childhood. I used to make custard biscuits all the time as a kid. Yummy!
acidicice posted about her first try with custard biscuits, she received the recipe from shirras1.
I just had to give it a try.
Now the recipe is huge! You could easily make 50 to 100 biscuits depending how small you make them. I just didnt have it in me to make such a huge batch so I did a bit of a calculation (probably not such a smart idea after my last post!) and cut the recipe to about a 3rd of the original. I figure the biggest thing here is to keep the ratio of ingredients the same…
225g icing sugar
225g custard powder
250g butter (about 1 and ¾ cups)
1 and ¾ cups flour
½ cup icing sugar
½ cup custard powder
I also added a splash of vanilla extract
Preheat oven to 180°C and spray baking sheets.
Cream butter, sugar and vanilla extract.
Add flour and custard powder.
Mix until combined.
Roll into small balls and place on baking sheet (the biscuits do spread in the oven so leave a bit of space between them).
Dip a fork into custard powder or flour and press down on each ball, the flour helps the fork to not stick to the dough.