• Great Kiwi Bake Off
  • Desserts
  • Fresh Milk
  • Baking
  • Butter

Peter Gordon's Custard Square with a Pacifica twist

  • Great Kiwi Bake Off
  • Desserts
  • Fresh Milk
  • Baking
  • Butter
Brooke's Lemon Drizzle Cake
2h 15 min
Peter Gordon's Custard Square with a Pacifica twist - Technical Bake

Rough Puff
Coconut Vanilla Custard
Ginger Icing
Rough Puff
  1. In a large bowl, sieve the flour.
  2. Mix in the diced butter to coat the cubes with flour, make a well in the centre.
  3. In a separate bowl, mix the seawater, water and lemon juice and add just 120ml to the flour – you might need it all but keep a little back initially.
  4. Bring the mixture together into a dough, being careful to not overwork it.
  5. Tip it onto a lightly floured bench, form into a rectangle then dust with a little flour.
  6. Roll out into a rectangle around 30cm x 20cm.
  7. Dust lightly with flour – have a short side closest to you with the long sides running away from you.
  8. Use a coarse grater to grate the frozen butter over the bottom 2/3 and gently press it in.
  9. Fold the top third towards you, then fold the bottom third up to give three layers.
  10. Gently press and straighten the edges and dust with a little flour on both sides.
  11. Give the dough a quarter turn and roll out 30cm x 20cm.
  12. Fold once more as above (without adding any grated butter) then chill in the blast chiller or until firm.
  13. Roll it twice more as above with 15 minutes resting in between.
  14. Wrap in baking parchment and rest in the fridge 30 minutes before using.
  15. Make your custard (see below).
  16. Roll the pastry out 3-4mm thick into 2 large rectangles about 20cm x 30cm.
  17. Place on two baking trays, lightly dusted with flour, and prick many times with a fork and chill in the blast chiller until firm.
  18. Preheat oven to 200°C Fan and have two racks in the oven.
  19. Bake the pastry for 20 minutes, then carefully flip the pastry over and bake until crisp and golden – it must be fully cooked.
  20. Slide onto a board, press down and gently flatten with another board or tray and then cut to fit your tin.
  21. Sit on a cooling rack and leave to cool for 5 minutes.
  22. Cut into 2 rectangles 24cm x 15cm to fit into your tray.
Coconut Vanilla Custard
  1. Warm the coconut milk, sugar and 400ml milk to a gentle simmer.
  2. Gently whisk the remaining 200ml milk with the custard powder, egg yolks and vanilla – make sure there are no lumps.
  3. Pour the hot milk in slowly, whisking to avoid lumps, then place back on the heat and cook out to thicken and come to a gentle boil, whisking constantly.
  4. Take off the heat, pour into a clean bowl and whisk 30 seconds to cool a little then whisk in the butter making sure it is emulsified and doesn’t separate out.
  5. Cover with parchment until cooled to body temperature.
Ginger Icing
  1. Put the icing sugar in a bowl with a well in the centre.
  2. Add everything else and mix together, making sure there are no lumps.
To Assemble
  1. Line a cake tin with baking parchment, coming up the sides.
  2. Lay one piece of pastry in.
  3. Pour in the custard and flatten with a palette knife.
  4. Lay the second sheet of pastry on top and gently press in.
  5. Cover in icing and place in the blast chiller until firm.
  6. Cut with either a serrated knife or a very sharp thin knife, recommend 5cm x 6cm squares.