My Peachy Custard and Whipped Cream


  • 1 tin Custard Powder
  • 1/2 pin tfull cream milk
  • 2 drops pure vanilla extract
  • 3 peaches
  • 1 Apple cored and peeled
  • 240 grams peaches in light syrup
  • 350 ml Double cream


1_ Pour the half pint of milk into a small sauce pan and bring to the boil., Keep a little of the milk aside to mix your custard in.

2_ Add two tablespoons of the powder to the small amount of milk in the bowl

3_ Then add 2 teaspoons of sugar to the mix and stir until all dissolved with no lumps

4_ When the milk is just coming to the boil, add the custard off the heat and stir very quickly as this measurement is going to be very thick. Better if you pour a little hot milk to the bowl of custard then add it back into the milk in the pan and stir quick.

5_ As you stir quick, you will feel it thicken. As soon as that happens, take it off the heat and stir quickly until its nice and thick and smooth

6_ Add 2 drops of the vanilla onto the spoon so as not to get too much. Mix in.

7_ Leave and let it cool down. It will get a skin on it but just scrape it off, it sets very thick

8_ Peel the peaches, and slice, after you core them like with an apple.

9_ Add a little custard at the bottom of the dish, and add your peaches and also a peeled and cored apple in the centre

10_ Cover the apples in some more custard just a little, then place the tinned peaches on top of that without the syrup.

11_ Cover with the rest of the custard.

12_ Put the cream in a jug and whisk until its whipped cream

13_ Spread the cream carefully on top all over covering the custard. Then add the remaining peaches. Sprinkle top with some cake decorations to finish off