Whip up these simple and delicious custard slices for a splendid afternoon treat with a cup of tea. They’re also great tucked into lunchboxes and picnics (when the time comes).
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Grease and line a 20cm square cake tin with baking parchment. Mix the finely crushed biscuits, 40g desiccated coconut and the melted butter, then evenly press into the lined tin. Cover, put in the fridge and leave to set.
Peel and cut the papaya into chunks, discarding the seeds. Put in a blender with the lemon juice and coconut cream. Whizz until smooth. Preheat the oven to 200ºC, gas mark 6.
In a large bowl, whisk together the sugar, flour and a pinch of fine sea salt. Whisk in the eggs, then the puréed papaya. Pour into the tin, then put on a baking tray and put in the oven. Bake for 30-35 minutes, until the custard is just set, then transfer the tin to a cooling rack. Leave to cool completely before covering and putting in the fridge. Chill for at least 2 hours before turning out and slicing. Serve straight up or decorated with sliced fresh papaya and coconut, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,494kJ/ 358kcals |
|---|---|
Fat | 21g |
Saturated Fat | 13g |
Carbohydrates | 37g |
Sugars | 27g |
Fibre | 3.3g |
Protein | 4.2g |
Salt | 0.3g |
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