Custard Powder 200g

Method

1. Heat the oven to 180 degrees celcius.  Line a 13 by 9 inch pan with baking paper.
2. Sift the flour, Baking Powder, Bicarbonate of Soda and Salt and keep aside. Beat the Eggs and Sugar in mixing bowl  until fluffy. Add the Oil, Yogurt, Vanilla Powder, Almond Essence and Flour mixture, and beat well.
3. Grease the cake pan with butter. Bake the mixture for 20 – 25 minutes, and leave to cool.
4. Prepare your serving plates. You may prefer a single large deep cake plate or alternatively, as per the photo provided above , individual serving bowls. Transfer the Cake mixture from step 3 to your serving bowls or cake plate.
5. Mix the Instant Drink and the Cup of Water together and sprinkle over the Cake Mixture.
6. To prepare the Custrad, add the Custard Powder to half a cup of milk and leave aside. Boil the remaining milk in a casserole and pour over the cold Custard. Return the contents to the casserole, boil again and pour over the Cake mixture. Chill well.
7. Garnish with the Sliced Strawberries.
8. Add the Jelly to one cup of boiling Water  and stir until dissolved. Add two cups of cold Water. Leave until thick and then pour over the sliced strawberries. Chill again and serve cold.

• You can combine different flavours of Jelly and Instant Drink from within the Foster Clark range when preparing this recipe, thus making a different dessert each time.
• It is important that you allow the Jelly to become thick prior to spreading it over the Sliced Strawberries. Otherwise if too runny, it will not settle on the top of the dessert as required.
• We strongly recommend that you try this recipe with Foster Clark’s Mango Jelly and Mango Instant Drink. Replace the Sliced Strawberries with ripe Sliced Mangoes.