Apple And Custard Cake
These little fruity muffins feature in the Wednesday menu of my current Packed Lunch Planner. If you are joining me in saving money by packing thrifty lunches for all the family, make the cakes to follow Tiny Pasta, Pesto And Pea Salad with Chicken Wings. The cakes and the chicken wings can be frozen but the pasta salad has to be made the night before.
Tiny Pasta, Pesto And Pea Salad With Chicken Wings
- You can use any size and shape of pasta but I think the scale of mini-pasta works well with the peas and chickpeas. Cook the pasta along with a can of chickpeas. Add frozen peas for the final minute of cooking. Toss the cooked pasta and peas with a little pesto and, when it has cooled, add some mayonnaise.
- Chicken wings can be bought much more cheaply than other chicken joints and roast nicely in the oven. Toss them in vegetable oil, spread out on a baking sheet and roast at a medium heat until they are golden and crisp. Cool completely before bagging up and freezing. You can, of course, experiment with more interesting flavours – add herbs or spices to your oil, mix it with tomato puree, add honey, mix it up with barbecue sauce, use sesame oil… The choice is yours.
How To Make Apple And Custard Cake
- Beat the eggs, yoghurt, sugar and oil with the vanilla extract and mixed spice.
- Add the flour and stir until no white flour is visible. If there are lumps, that’s fine.
- Divide the mixture between a dozen cupcake molds.
- Drop a teaspoonful of custard onto each cupcake from a bit of a height – this encourages it to sink into the mixture a little. Top the custard with two teaspoonfuls of the stewed apples.
- Bake at 160 degrees F for 35 minutes and leave in their baking tray to cool.