Page 404 - CMC Recipe Book

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CMC
Recipe - Rhubarb & Custard Cake Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
Cooking Time Cooking Temp
96
30 mins
30 - 40 mins Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Plain Sponge Mix
3.5kg
Solid Pack Rhubarb
2.5kg
Custard Powder
30g
Caster Sugar
15g
Semi Skimmed Milk
450ml
Water
1ltr approx
Icing sugar
4 tbs
Total
Portion Cost
Method
Make custard to manufacturer’s instructions and allow to cool. (beat slowly in a mixer bowl to speed up cooling time)
Leave the custard in the bowl and add the sponge mix and beat, add enough of the water until the cake mix reaches the desired consistency.
Grease and line 5 tart tins, use half of the cake mixture in the bottom of each tin.
Dot the rhubarb (freeze any left over rhubarb) over the cake mix and cover with remaining cake mix
Bake at Gas 3/170°C until cakes are cooked through and golden brown.
Allow cakes to cool then portion each into 24.
Sprinkle with icing sugar to enhance presentation.