On Sunday, I made Bill Granger’s banana and butterscotch pudding. Okay, so I admit, I left out the ‘banana and’ bit when I was telling #2 what it was, but he sussed right away. As I was making the custard I was mulling over what gorgeous stuff custard powder is. Remember those yummy rhubarb and custard sweets? So then last night, as I was lying in bed (I know, I know…) I thought ooh, I wonder if you could make rhubarb and custard muffins? But not having any rhubarb handy, I settled on pears. And the result is pretty darn good, even if I say so myself.
So remember, as usual, the Golden Muffin Rule: get your ingredients ready before you start, and don’t over mix. If you can still see a teeny bit of flour, it’s just right.
8 oz plain flour
2 tablespoons custard powder (not instant custard!)
1 tablespoon baking powder
Pinch of salt
4 oz caster sugar
2 oz brown sugar
6 fl oz milk
½ tsp vanilla essence
1 egg, beaten
4 oz butter, melted
1 large ripe pear: peeled, cored and diced into teeny squares.
Sieve the flour, custard powder, baking powder and salt, then add the sugars (as usual you can use any sugar you like, I like the toffeeness of brown sugar in it). Just melt your butter in a jug in the microwave, then mix in the milk, vanilla and beaten egg and stir into the dry stuff. Don’t forget to add in your diced pear here (remember the GMR – a lighter hand gives a lighter result). The smell of the custard powder when you’re mixing is just gorgeous. Divide into 12 large muffin cases. It’s also quite nice if you sprinkle the tops with crunchy sugar, but I forgot.
Bake for about 15 – 20 minutes, depending on the size, at 200 degrees, then serve warm to fully appreciate the moist custardy interior studded with little pearly bits of pear….mmmmmmm.