And the next day,
there was a piece wrapped in wax paper in the school lunch box.
hot as a dessert served with vanilla ice cream,
or cold as a cake slice,
This a an adaption of my mothers recipe,
Custard Apple Shortcake
Prepare Apple Pulp:
6 large apples apples-
Peel, core and cut into wedges.
Place into a lidded microwave container.
Add 2 Tablespoons caster sugar
and 1/3 cup water.
Microwave on high until soft.
(about 8 minutes)
Drain and cool.
Cream 200 grams soft butter
3/4 cup caster sugar and2 teaspoons pure vanilla essence.
When pale and creamy,
add 1 egg.
Beat again to combine.
Add 1/4 cup custard powder,
2 cups plain flour and 1 teaspoon baking powder.
Mix to combine.
Press half of the shortcake dough into a baking paper lined slice dish.
Top with cooled apple
Using your hands,
roll small balls of remaining dough.
Press balls to flatten,
Sprinkle 2 teaspoons of coffee sugar or raw sugar on top.
Bake at 180 degrees celsius for 25 - 30 minutes.
Serve warm with Ice Cream or cream.
Printable version of this recipe can be found here: