Custard Tea Buns. This twist on a Newfoundland favorite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. An ideal teatime deal with!
Custard Tea Buns.
One of many many questions I’ve been requested over the past 13 years on Rock Recipes is, “Do you’ve gotten a recipe for Custard Tea Buns?”
Now, we made loads of various kinds of tea buns, a detailed cousin of scones, in our household. This weblog has featured fairly just a few of our household favourites over time, like our Conventional Raisin Tea Buns and Coconut Tea Buns.
There have additionally been new flavours of my very own invention within the scone class too, like our ever well-liked White Chocolate Raspberry Scones to dainty Lemon Cranberry Scones. In fact I’ve by no means met a tea bun that I didn’t like.
Custard Tea Buns scrumptious with somewhat butter.
They’re the proper accompaniment to a weekday tea break or a weekend brunch. I should have made many hundreds of them over time.
Custard Tea Buns missed the checklist.
I’ve after all heard of them and even often seen them in native bakeries when travelling contained in the province. I’m wondering if they’re native to particular areas of Newfoundland?
Nevertheless, for some purpose, this model was not identified in my baking crammed upbringing. After yet one more current request, I made a decision it was time to see what all of the fuss was about.
Naturally I knew the flavour of Fowl’s Custard Powder added to the dry components was one thing I might most likely love. My childhood, like lots of of hundreds of Newfoundlanders, was full of a “Jelly & Custard” Sunday dinner dessert, notably at my Nan’s.
(Fowl’s Custard Powder is offered on Amazon of you can not discover it regionally)
Erdines Jelly and Custard.
I used to be truly reminded of that straightforward dessert lately when my cousin Erdine posted a photograph of it on her Fb Feed. It actually took me again to the straightforward however scrumptious style of childhood. I could make it myself quickly…or perhaps provide you with a totally do-it-yourself model.
Getting the flavour proper.
I knew I wished to make use of my very own conventional tea bun recipe as a base as a result of I already usually used undiluted evaporated milk within the dough. I assumed the richness of the milk would mix nicely with the custard powder to enhance the flavour.
However how a lot Custard powder ought to I exploit? I did discover a few easy recipes on-line and in a few Fb teams however most had as little as 2 tbsp of custard powder added to the dry components.
What was the purpose of that I puzzled? Certainly that wouldn’t give a lot flavour in any respect.
I made a decision to bump up the custard powder quantity considerably to interchange somewhat of the flour. Not solely did this lead to a deeper custard flavour, it additionally added a definite yellow hue, which I believe seems fairly interesting.
The proof was within the tasting. They had been so scrumptious. SSpose declared them a number of the greatest she’s ever had!
I like mine with espresso too.
With tea buns, I don’t ever debate the addition of raisins. When you like them, add them, if not, depart them out. I attempted it each methods and each batches had been scrumptious.
I’m pondering of doing an apricot model quickly. I believe that may be an excellent flavour mixture too as a result of I actually love dried apricots. Possibly somewhat lemon zest could be complementary too. Keep tuned!
Components for Custard Tea Buns
Roll out the dough to about 1 1:4 inch thickness.
Reduce your tea buns with a 2 inch biscuit cutter.
Place in a 9×9 inch pan and high with egg wash.
Custard Tea Buns recent from the oven.
Ready for them to chill is the toughest half however they’re superb heat too.
Love nice tea buns & scones?
For much more scrumptious concepts for brunch, now we have put them collectively into one superb assortment of our 25 Finest Scone Recipes.
Like this Custard Tea Buns recipe?
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Prep Time:
10 minutes
Prepare dinner Time:
20 minutes
Whole Time:
half-hour
Custard Tea Buns. This twist on a Newfoundland favorite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. An ideal teatime deal with!
Components
- 1/3 cup Fowl’s Custard Powder (1 small pkg vanilla prompt pudding combine may be substituted if you happen to can’t discover it the place you reside.)
- 1 3/4 cups flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chilly butter
- 1 1/2 tsp vanilla extract (non-obligatory, no want to make use of if you’re substituting prompt vanilla pudding combine)
- 2/3 cup undiluted evaporated milk
- 1 tbsp lemon juice
- 1 cup raisins (non-obligatory)
Directions
- Grease a 9×9 inch baking pan and line with parchment paper.
- I begin these in my meals processor as a result of it’s so quick however they are often made simply as simply in a big bowl by slicing the butter into the dry components with a pastry blender or simply rubbing it into the dry components utilizing your arms like Nan did.
- In a meals processor, mix the flour, custard powder, sugar, baking powder and salt.
- Reduce within the butter till combination resembles a rough meal.
- Switch to a big bowl and toss within the raisins.
- Make a nicely within the heart of the dry combine.
- Combine collectively the lemon juice, vanilla and milk.
- Pour into the nicely and blend solely sufficient to type a dough ball.
- Roll to 1 1/4 inch thickness and reduce out buns with a 2 inch biscuit cutter and place within the ready 9×9 baking pan.
- Bake at 375 levels F for 20-25 minutes or till golden brown.
Diet Info
Yield
16
Serving Measurement
1 tea bun
Quantity Per Serving
Energy 180Whole Fats 7gSaturated Fats 4gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 18mgSodium 186mgCarbohydrates 28gFiber 1gSugar 13gProtein 3g
The dietary data offered is routinely calculated by third social gathering software program and is supposed as a tenet solely. Precise accuracy isn’t assured. For recipes the place all components will not be used totally, similar to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will seemingly be considerably decrease than indicated.
