Custard creams

dairy-free custard creams

My next foray into recreating the classics are those good old favourites, custard creams. Maybe not very exciting, but an ever present feature in a biscuit selection box and as traditional as they come! Surely we need a friendly version of such a common staple?

I don’t know why, but until I started thinking of how to recreate the recipe, it had never occurred to be that custard creams were flavoured with custard! I’d always thought that because they are plainest, cream filled sandwich biscuits, that the term came from that alone – now I feel totally silly for not realising that they’d be flavoured with custard – it’s so obvious!

So for those who are unaware of the British classic custard cream, they’re basically a custard flavoured cream filled sandwich biscuit, often found in selection tins that are a favoured prize in raffles!!

The biscuit needs to be slightly crumbly, not as crisp as a petit beurre, preferably cut into a rectangle and then sandwiched together with a stiff buttercream filling. I’m pretty pleased with the authenticity of these. There is no doubt that you’re eating a custard cream, all that is missing is the embossed outisde and a cup of tea on the side!

Custard creams

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan custard creams

Makes 18

For the biscuits

100g dairy-free margarine

100g caster sugar

200 plain flour

3 tbsp so custard powder ( Bird’s custard powder in a tin is dairy-free)

1 tsp vanilla

2 tbsp so dairy-free milk

dairy-free custard wafers

For the filling:

2 tbsp a dairy-free margarine

2 tbsp so trex vegetable fat

2 tbsp custard powder

1 tsp vanilla

300g icing sugar

3 tsp dairy- free milk

  1. Start by making the dough. Cream together the margarine and sugar. Stir in all the other ingredients, using the milk to loosen the mixture
  2. Wrap in cling film and chill
  3. Meanwhile make the filling. Combine the icing sugar and custard powder. Whisk the margarine and fat together, then whisk in the other ingredients a little at a time, alternating wet and dry
  4. Preheat the oven to 170 degrees centigrade
  5. Roll out the chilled dough and cut into even sized shapes, ideally rectangles
  6. Place on a lined baking sheet and bake for 10-12 minutes until starting to turn golden around the edges. Cool.
  7. Sandwich together with the cream filling. These keep well for 3-4 days

vegan custard creams

Oaty Apple Crumble

If you’re British people presume that you live off apple crumble and custard. To be honest it’s never been my favourite, mainly due to bad school food consisting of various sponge puddings drowned in lumpy custard! Having revisited Apple Crumble as an adult I can appreciate it’s a fantastic, quick and easy warming pudding…. and the biggest bonus is it very easily converts to being dairy-free. It definitely works best with cooking apples and then the apple layer goes soft and fluffy. I used eating apples which worked fine but be aware that the apples keep some texture and make sure that’s to your taste!

Oaty Apple Crumble (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

serves at least 4

  • 4 apples, peeled, cored and chopped
  • 1 tbsp lemon juice
  • 1 tbsp soft brown sugar
  • 1/2 cup plain flour
  • 1/4 cup dairy-free spread (Pure)
  • 1/4 cup soft brown sugar
  • 1/4 cup oats
  • demerara sugar to sprinkle

– Preheat the oven to 200 degrees centigrade

– Grease an oven proof dish with a smear of dairy-free spread

– Mix together the apples, lemon juice and 1 tbsp of sugar. Pour into the dish.

– Rub the dairy-free spread into the flour with your fingertips (or pulse in a food processor), stir in the sugar and oats.

– Sprinkle over the apple mixture.

– Sprinkle the top with demerara sugar

– Bake for about 30 minutes

– Serve with dairy-free custard if liked (I used Alpro Soya Custard)