Sunday, 24 November 2013

Fish fingers and custard for non-cooks

This is a timey wimey blog, coming to you from the past, when it would have been useful, and brought to you exactly 48 hours too late.

Yesterday at my little cafe we celebrated Doctor Who Day. As part of that I made fish fingers and custard, the only snack the newly-regenerated 11th doctor wanted after eschewing apples and even - in a controversial move - bacon.

I thought I would share the "recipe" here so next time there's a day when everyone goes a bit mad over Doctor Who, and goes to the cinema at 7.30am in Australia, and screams in public at the sight of Peter Capaldi and even Ron Burgundy is involved... then you can make them.

This is a completely store-bought, no cook process which basically involves cutting things up and sticking them together. Like on Blue Peter.

"Fish fingers" and custard
Makes 12-16 depending on size of cake used.

Photo: Clare Leybourne

1 pre-made Madeira cake - I used this because it's firm and won't crumble but you can use any cake.
1/2 jar lemon curd
1/2 packet digestive biscuits

Crumble the biscuits in a food processor or blender or place in a plastic bag and bash repeatedly with a rolling pin until finely crumbed.

Cut the Madeira cakes into fish finger-shaped slabs. Cover in the lemon curd with a knife then dip into the biscuit crumbs. Gently press the crumbs onto the cakes, dip again and shake off the excess. Put on a baking tray to dry off.

Serve with custard. Job done. With the Madeira cake and lemon curd they actually taste wonderful and we're still munching on them today.

My friend took some home and made them beautiful, so I used her picture.

A proper, grown up recipe will be here shortly!

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