Chocolate Custard Pie

Hello Poppits,

This was an amazing combination find of mine.

So if you in need of a slight need of a chocolate fix you'll find it here, that's for sure.

 I had left over chocolate custard form the Brooklyn blackout Peanut butter  cake combo that I made for my brothers birthday at the end of April. 

I left the custard in the fridge for about a week trying to work out what I could do with a whole heap of custard, some of it went into hot cross bun, by the spoon and pretty much every other way you can think.

 I had been talking about making this for a few days before I got around to making it so it was much anticipated. And Boy did it do the job . It was not overly rich with the chocolate and the biscuit crumb base complimented the textures .  

Finely I toped it off with some grated white chocolate to contrast the darkness of the chocolate custard.

Recipe:

Biscuit base:

1 pack of milk coffee biscuits or any other that you like wizzed into a crumb 

100g of butter melted 

Chocolate Custard: For a full batch ( It's pretty massive )( recipe from humming bird bakery)

500g cater sugar 

1 tbs Golden syrup

125g cocoa sifted

200g corn flour , Sifted 

85g butter, cuber

1/2 tsp vanilla extract 

For the base mix together the two ingredients and then press into a pie pan. Put into the fridge and leave to set until needed.

Custard:

Put the sugar, golden syrup, cocoa and 600ml of water into a large saucepan and bring to the boil, over a medium heat . Stirring  to make sure it doesn't catch on the bottom.

Mix 120-200mls of water with the corn flour whisking briskly whilst adding the water. The mixture should be a glue consistency, add more water if needed but don't go past 250mls of water.

Gradually mix into the cocoa mixture in the pan over a low heat, bring back to the boil whisking constantly. Do this until you have a thick mixture, being careful not to let it catch on the bottom of the pan. Remove from the heat and mix in the butter and vanilla until melted then cover with glad wrap and put in the fridge until luke warm.

Now pour the the custard into the curst and leave to  cool before eating it. Top with white chocolate shavings.

Now you only need about half of this custard if that so you'll need to either half the recipe or just eat the rest... I know what I would do.

Enjoy !

TTNF,

Lili xxx

A few Easter treats

Hello Poppits, 

Have you recovered from your easter teats yet ??

Some how it just felt right to share with you a couple for picture of what we had to snack on over the easter break ...

 Nothing too spectacular here, only a milo milestone cake converted into our annul Easter splodge cake!

Covered with mix up m&ms and chocolate icing.

When we baked this cake this year I thought that it was a tad dry but over the days that it  sat waiting to be eaten it became more and more fudgey ! 

 Here's just a few or the 30 Easter buns that we made ( The recipe is a massive one !) We filled these's with home made Almond paste and little squares of dark chocolate ... oh so gooood :) some of us even filled their's with chocolate custard , more on that soon though.

Every thing was so yummy and I loved cooking everything with my family :)

TTFN,

Lili xx