I'm so happy to have found you. My mum used to cook this. I miss her every day. Both my parents were born in England I sure miss her cooking. Thank you for teaching me how to cook im trying my best. Happy father's day blessings 🙌
You got this and every recipe on this channel - take your time. Do not panic or get flustered about anything. It doesn't matter what the end result looks like - As long as you can eat what ever you make, that's the deal! Good luck! Thank you. Best, Rik
Not really a huge cake fan Rik, but custard slices & strawberry tarts are my absolute favourites!😍😋 They look fabulous, personally I would forego the hundred & thousands sprinkles, would love to try making these, but way to many for me to consume myself, so alas I will just treat myself to one from my local bakery! Yummm🥰😆
Looks delicious. I can tell you how to make it even more hedonistic! A local bakers near me (NW England) - now sadly closed - used to do a custard slice, but also did something called a double decker. This had three pieces of pastry. The first layer was the custard, then there was another piece of pastry, then a layer of whipped cream. The final piece of pastry was topped with a chocolate icing. The owner of the bakery was a Swiss Patissier - he was amazing. RIP Peter. Thank you for all your hard work in creating the edible delights.
So brave to do this "on the hop" as they say 😮. Your experience shines through with no airs and graces. These are my hubbies faves, might give them a go 😆 thaks Rik x
Custard slices are a national delicacy in the Netherlands linked to our current king Willem Alexander since his birth. We call them Tompouce and on King's Day the glazing is orange. I love them and now I know how to make them. And yours look just amazing with the chocolate and sprinkles.
We call that millefeuille here in France, everybody loves it and I used to make a small version for Sunday dinner. Your way of putting it together is just perfect.
So festive and delicious. Our local bakery had iced and powdered sugar covered ones. Sadly, no sprinkles. I wasn't a huge fan of custard pies but I loved these. I was a prissy kid so I had to lift the top and eat it separately. Scoring the top was the best idea.
There you go with the custard.. That's another inch on the belt. The truth is that the larger Corporations do it for profit and lack the passion to provide an outstanding offering. That is one of the reasons I am dedicated to following your channel, so cheers Rik.
Hi Rik I been school cook for 32 year just been diagnosed with cancer so my work at school is done but can't tell you how much I enjoy your channel it's how old school cooking should be it's my style as well I bought up 5 kids and took many grandkids to count lol but they all come home round everyday for whatever I've made at home especially the old school puddings and pies god bless you for keeping me sane watching you and how simple you explain to all the people out there who don't think they have time to cook at home xx❤❤
@@ChristineTolley Christine, you inspire me so much! I have worked hard and long hours - most situations under pressure to deliver - I do not think its a way to cook! I love what I am doing now and would appreciate any input from you. I think you are amazing! I wish you all the love in the world to guide you through what you are going through. You have inspired so many over your 32 years. If you can figure out how to drop me a line, please do so! Thank you. All the very best, Rik
Im dairy allergic so would use almond milk for the custard, and some coconut cream instead I think… I shall have a go next time I go shopping. I so miss these!
Magic. I was thinking of making cream slice. Turn on utube and there is Chef Rik with the full recipe. Wow. Thank you. 😂 Happy fathers day to all fathers.
Oh, gorgeous!!! Very much like the custard squares I just LOVED back in NZ. And, I didn't much fancy the iced ones, but folk expected it. Best way to deal with that was to eat the top first then linger on the sheer lushness of the custard and bottom crust. Wonderful upload, Rik. My husband (a Kiwi) is really impressed with your channel. THANK YOU!!!
The vanilla slices I remember from my childhood had a thinish base and middle pastry, just like you made, but the top layer of pastry was very puffed up and was topped with icing. I could eat them by the dozen but that wouldn't be healthy
It has been so nice to find your channel and all these basic old English recipes. This is the first time in 70 odd years that I've seen something iced with icing sugar and milk. You learn something new every day. Thank you Rik.
👌🏻 Fantastic! Back when i was in school (40-50 years ago), my Mom used to buy these as a treat every now and again. I fondly recall the mess of biting into them and having the custard ooze out all over. Thanks for the memories, Rik!
Lovely dessert for Father's Day or any special occasion. You did well Rik! That crunching sound takes me back sitting in a bakery cafe eating a slice of this with a cup of Viennese coffee. I can taste it now. Add another layer of pastry and custard and you've got a Napolean (minus his trouble-making) at your house. Substitute a light sprinkling of powdered icing sugar on the top layer of pastry and you've got Viennese Cream Slice Pastry (Wiener Cremeschnitten). Some add a dollop of fresh whipped cream too. Just some slight variations of the same recipe.
Very similar to a Vanilla Slice in Australia (without the sprinkles), which remains very popular in our country and is as culturally significant as the lamington i(as far as cakes and desserts are concened)....in typical Australian fashion it has a variety of other names, such as a snot block.......nice work....like the custard tart one earlier too, which is another dessert very popular in Australia
These were a great treat from my childhood when every cake shop stocked them, in Sydney, NSW, where they were known as Vanilla Slices but always iced in passionfruit icing. I have made these many times but not for years. Thanks for the inspiration
If you think that shortbread goes with custard, then by all means try it. As you may have seen the 'puff' on this pastry isn't that big because of the weight put on it. So maybe that's still worth a try because it doesn't act like 'free floating' pastry. Whatever you try, it will still be a mess to eat it though and actually maybe more so with shortbread.
This reminds me of a dessert I used to get from a Greek restaurant in Gaithersburg, MD, they called Peach Melba. Exactly the same with the two crust sandwiching a custard but, instead of icing, they covered it with macerated peaches and whatever fresh berries with the juices. This was only available seasonally, of course, and I looked forward to that season because of their peach melba.
Wow that looks delicious. I love how cruchy they are. Children will love the topping, but like you, if I was making them just for me, I'd leave the icing off. They are so much nicer than any bought at a bakers shop, I'm sure. Happy Father's Day, if you celebrate. Thanks for sharing, Rik.
Oh yum! I too, found this at a bakery beside my junior high school and enjoyed it for three years until moved on to high school further away! Mouth watering! Thanks Rik! Happy Days! ❤😄👏🤗🥰🙏
My mum & I love custard slices - thank you so much for this recipe! I've come across a recipe that uses cream crackers as the pastry layers - if you're a lazy cook like me. The slices then don't need to be baked; they can set in the fridge.
Rik... another classic and a real favourite!! My mouth is watering. I remember making these at school back in the 80s. That's when schools had the best cooking lessons ever. Thanks for sharing this with us today 😊
You are one brave cook! Experimenting in front of the camera. You reminded me of a tailor making a suit for a client with difficult measurements. Well done Sir!! And it fitted just perfectly. YUM ❤
Custard slices are my No1 pastry, the other version is the cream slice, I used to make them quite often years ago, need to start making them again me thinks!
I haven't been watching that long, so glad i subscribed 😃. Have you by any chance made the butterscotch tart we had at school? Thank you for this recipe👍
These are a national treat in the Netherlands. We call them Tompouce. You can get them any day at just about all the bakery's in the country. On the Kings birthday and important football/soccer events they are coloured in orange. We definitely love our Tompouces! You've probably heard about our 'stroop waffels', this is on that same level. Complicated to eat, but super, super delicious.
I'll never forget the time I made these for the restraunt, I'd only just become sous chef and Henri ( French Chef ) said "Pissie" (his accent! for Pixie) Please for you to do the custard slices for the set menu tonight, with no top on them. So I proceeded to make them. So I only put the pastry on the bottom of the tray and added the custard. When I took them out to check on them, I was completely gobsmacked and Chef looked at me and said 'what's wrong' the slices were beautifully cooked, but...the pastry had gone to the top and the custard was underneath!! As soon as I took them out I realised what I'd done wrong...Henri and I were almost on the floor with laughter, luckily we only had to invert them and they looked fine, but yes, it was a lesson learned! 😊 May I say yours look amazing 😊
I worked for 5 years back in the early 1960’s in a big bakery in Birmingham,that had 14 stores all over the Midlands,and I don’t remember these,wondering if that was before they started making these,a lot of todays desserts they didn’t make back then.The Greeks have a similar custard slice,made with phyllo dough,but theirs is made by baking the custard on the pastry,at least that’s the way it seems,as the top,and bottom pastry is very soft.😊
Looks delicious! Going to try it out for dessert after tomorrow's Sunday dinner. Also your "scoring device" is super nifty, had no idea such a thing existed! Thanks for sharing this recipe with us :)
Rik - I was surprised you didn't coat the bottom crust with egg wash to seal it. Excellent experiment gone deliciously well done. Will need to make this as it looks absolutely yummy!
Last two days rik you've made two things i love. we call these an ice slice in my area of south Wales i could smash a big slice of that with a tea or coffee great job 🙂
Ah that explains wen l buy them from the supermarket the bottom is soft and not crunchy...and the custard is anemic unlike your lovely yellow colour...these are one of my favourite cakes...thankyou Rik another success ❤
Hiya Rik, maybe score the pastry to size prior to baking, or maybe cutting through to create the segments, then bake the way you just did which is trial and error, but try not to lose sleep, it was a success whatever method you use. but i don't mean any criticism!!! just a keen cook to a awesome cook who inspire us to try your recipes.
I live in New Zealand and I love a custard slice too! I have never tried to make them though so thanks for sharing your way! I looked up bakeries on Carlton Rd in Barnsley - I wonder if it was a Lyons Bakery - sounds like they were a popular franchise of bakeries in those days although closed down in 1981. Apparently not only were they producing delicious baked goods but were also pioneering in their use of computers in business.
I made your Custard Tart today... yummo! And now I will have to make this one. Brings back some fond memories, here in Australia we call them snot blocks....😂
Bakers shop windows they all had these at one time but we had a lot of bakers shops back then, they are few and far between now :(. What a winner today is mind. People are not going to have the tins, the weights, the oven, so there is going to have to be plenty of improvisations. But that is cooking at home, finding a way, finding a taste. Not a great fan of icing sugar either.
Use Cornstarch: Cornstarch is key to thickening the custard. Use around 2-3 tablespoons of cornstarch per 500ml (2 cups) of milk. You can also add a bit of flour to help set the custard. Thank you. Best, Rik
Hi Rik oh my. I don’t eat a lot of sweet things. More of a savoury person but Omg if there was 1 thing I’d have it would be a custard slice Oh gosh my husband will be pleased he can have some when he eats the aubergine parma lol. Thanks Rik. Love love your channel.
I always cut mine in half diagonally so I have puff pastry and custard which I eat first then the puff pastry custard and icing next. I’m going to try this myself because I have coeliac and you can’t buy them but I think I’ll cook individual rectangles and not so thick a custard layer so I can eat them both together….thank you very much. Bye 💁🏼♀️😊
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Happy father's day to all the dad's and all who take on the role. ❤❤❤❤
Thank you. Best, Rik
I'm so happy to have found you. My mum used to cook this. I miss her every day. Both my parents were born in England I sure miss her cooking. Thank you for teaching me how to cook im trying my best. Happy father's day blessings 🙌
You got this and every recipe on this channel - take your time. Do not panic or get flustered about anything. It doesn't matter what the end result looks like - As long as you can eat what ever you make, that's the deal! Good luck! Thank you. Best, Rik
Not really a huge cake fan Rik, but custard slices & strawberry tarts are my absolute favourites!😍😋 They look fabulous, personally I would forego the hundred & thousands sprinkles, would love to try making these, but way to many for me to consume myself, so alas I will just treat myself to one from my local bakery! Yummm🥰😆
I don’t usually find your videos nerve-wracking, but this one had me on the edge of my seat 😂! Looks scrumptious!
You should have been here trying to work it out. Fun day. Thank you. Best, Rik
Same 😂😂🇦🇺💜
Looks delicious.
I can tell you how to make it even more hedonistic!
A local bakers near me (NW England) - now sadly closed - used to do a custard slice, but also did something called a double decker.
This had three pieces of pastry.
The first layer was the custard, then there was another piece of pastry, then a layer of whipped cream.
The final piece of pastry was topped with a chocolate icing.
The owner of the bakery was a Swiss Patissier - he was amazing.
RIP Peter. Thank you for all your hard work in creating the edible delights.
Thank you. Best, Rik
So brave to do this "on the hop" as they say 😮. Your experience shines through with no airs and graces. These are my hubbies faves, might give them a go 😆 thaks Rik x
Easy to make a tad messy to eat. Thank you. Best, Rik
Another all time favourite.Thank you.
Thank you. Best, Rik
Custard slices are a national delicacy in the Netherlands linked to our current king Willem Alexander since his birth. We call them Tompouce and on King's Day the glazing is orange. I love them and now I know how to make them. And yours look just amazing with the chocolate and sprinkles.
Thank you for sharing, very interesting. Thank you. Best, Rik
Long live youre king. And ours king charles I'm sure he would enjoy this
"Make it up as we go along and it should work!"
Thank you. Best, Rik
We call that millefeuille here in France, everybody loves it and I used to make a small version for Sunday dinner. Your way of putting it together is just perfect.
Oh wow! Thank you. Best, Rik
So festive and delicious. Our local bakery had iced and powdered sugar covered ones. Sadly, no sprinkles. I wasn't a huge fan of custard pies but I loved these. I was a prissy kid so I had to lift the top and eat it separately. Scoring the top was the best idea.
Thank you. Best, Rik
There you go with the custard.. That's another inch on the belt. The truth is that the larger Corporations do it for profit and lack the passion to provide an outstanding offering. That is one of the reasons I am dedicated to following your channel, so cheers Rik.
Cheers, John. Thank you. Best, Rik
Hi Rik I been school cook for 32 year just been diagnosed with cancer so my work at school is done but can't tell you how much I enjoy your channel it's how old school cooking should be it's my style as well I bought up 5 kids and took many grandkids to count lol but they all come home round everyday for whatever I've made at home especially the old school puddings and pies god bless you for keeping me sane watching you and how simple you explain to all the people out there who don't think they have time to cook at home xx❤❤
@@ChristineTolley Christine, you inspire me so much! I have worked hard and long hours - most situations under pressure to deliver - I do not think its a way to cook! I love what I am doing now and would appreciate any input from you. I think you are amazing! I wish you all the love in the world to guide you through what you are going through. You have inspired so many over your 32 years. If you can figure out how to drop me a line, please do so! Thank you. All the very best, Rik
@@BackyardChef your doing it already Rik lol
In Australia we know them as a Vanilla Slice. There is now an annual Vanilla Slice prize awarded. you, sir, have excelled yourself here.
Yes, they're known as vanilla slice here too, as well as custard slice.
Thank you. Best, Rik
Thank you. Best, Rik
Looks delicious! Thank you for all the recipes you share with us. Happy Father's Day
Thank you. Best, Rik
Im dairy allergic so would use almond milk for the custard, and some coconut cream instead I think… I shall have a go next time I go shopping. I so miss these!
Sounds great! Thank you. Best, Rik
Magic. I was thinking of making cream slice. Turn on utube and there is Chef Rik with the full recipe. Wow.
Thank you. 😂
Happy fathers day to all fathers.
Thank you. Best, Rik
I think your experiment was a great success 😊
Thank you! Cheers! Yes a good mess around! Best, Rik
Rik can you do an amzing cake and one of britains finest cakes the humble lardy cake. 😊
On the channel already and they are delicious! Thank you. Best, Rik
Oh, gorgeous!!! Very much like the custard squares I just LOVED back in NZ. And, I didn't much fancy the iced ones, but folk expected it. Best way to deal with that was to eat the top first then linger on the sheer lushness of the custard and bottom crust. Wonderful upload, Rik. My husband (a Kiwi) is really impressed with your channel. THANK YOU!!!
Thank you. Best, Rik
The vanilla slices I remember from my childhood had a thinish base and middle pastry, just like you made, but the top layer of pastry was very puffed up and was topped with icing. I could eat them by the dozen but that wouldn't be healthy
Thank you. Best, Rik
Carlton Road, Barnsley, I just about remember it been an Athersley North lad! Looks cracking these Rik, one to try. Stay well.
Tha's dead right! On the cross roads near the lights at the top of the hill. Spot on. You've jogged my memory! Thank you. Best, Rik
It has been so nice to
find your channel and all these basic old English recipes. This is the first time in 70 odd years that I've seen something iced with icing sugar and milk. You learn something new every day. Thank you Rik.
Hi Helen, Lovely to have you on here. Thank you. Best, Rik
👌🏻 Fantastic! Back when i was in school (40-50 years ago), my Mom used to buy these as a treat every now and again. I fondly recall the mess of biting into them and having the custard ooze out all over.
Thanks for the memories, Rik!
Yes they are messy - but fun (occasionally) Thank you. Best, Rik
Another fabulous treat! I always wondered how to do the custard! ❤
Thank you. Best, Rik
Omg they look stunning.thank you so much for showing us ❤❤
Thank you. Best, Rik
your so good at this
Not sure about that, still learning. Thank you. Best, Rik
😊😊😊
@@BackyardChef king of custard
"Stickied up 😂😂😂" so honest and down to earth 😊x
Always! Thank you. Best, Rik
You were thinking on your feet there Rik. Well done, they look perfect xx
Thank you. Best, Rik
Yum! Well done Rik! 👏👏👏
Thank you. Best, Rik
It looks fantastic!!! WAYYYYY too fussy for me to make, but I'd love to eat a slice!
You and me both! Thank you. Best, Rik
Lovely dessert for Father's Day or any special occasion. You did well Rik!
That crunching sound takes me back sitting in a bakery cafe eating a slice of this with a cup of Viennese coffee. I can taste it now.
Add another layer of pastry and custard and you've got a Napolean (minus his trouble-making) at your house.
Substitute a light sprinkling of powdered icing sugar on the top layer of pastry and you've got Viennese Cream Slice Pastry (Wiener Cremeschnitten). Some add a dollop of fresh whipped cream too.
Just some slight variations of the same recipe.
Yes some with jam in too! Thank you. Best, Rik
This looks scrummy Rik 😃👍🏼👍🏼👍🏼 that pastry base came out perfect, brill idea putting it together.😃
Thank you. Best, Rik
Oh, thank you for this recipe ❤
Thank you. Best, Rik
Looks absolutely delicious. Great alternative to a birthday cake for my other half. Thanks.
Thank you. Best, Rik
Very similar to a Vanilla Slice in Australia (without the sprinkles), which remains very popular in our country and is as culturally significant as the lamington i(as far as cakes and desserts are concened)....in typical Australian fashion it has a variety of other names, such as a snot block.......nice work....like the custard tart one earlier too, which is another dessert very popular in Australia
Thank you. Best, Rik
Delicious Rik, oh yum😋. Happy Father’s Day to you too ❤
Thank you. Best, Rik
These were a great treat from my childhood when every cake shop stocked them, in Sydney, NSW, where they were known as Vanilla Slices but always iced in passionfruit icing. I have made these many times but not for years. Thanks for the inspiration
Thank you. Best, Rik
I love watching a genius at work! Thanks for sharing your experiments!😎
Ha ha ha, not sure about genius, love messing about! Thank you. Best, Rik
That is such a pretty dessert!!!
Thank you. Best, Rik
Can you do these with a shortbread-like crust? These look great, but I dont like puff pastry. Smart construction!
If you think that shortbread goes with custard, then by all means try it. As you may have seen the 'puff' on this pastry isn't that big because of the weight put on it. So maybe that's still worth a try because it doesn't act like 'free floating' pastry. Whatever you try, it will still be a mess to eat it though and actually maybe more so with shortbread.
Thank you. Best, Rik
You can use anything - It will squash up when eating - Let me know how you get on! Thank you. Best, Rik
This reminds me of a dessert I used to get from a Greek restaurant in Gaithersburg, MD, they called Peach Melba. Exactly the same with the two crust sandwiching a custard but, instead of icing, they covered it with macerated peaches and whatever fresh berries with the juices. This was only available seasonally, of course, and I looked forward to that season because of their peach melba.
Thank you. Best, Rik
Hello Rik...this is probably one of my favorite episodes ❤...thank you!
Thank you. Best, Rik
Thanks for sharing Rik! I’m going to give it a try!🎉
Thank you. Best, Rik
There's a bakery called Haywood & Padgett on Carlton Road Industrial Estate. Was around in 1987
No, the bakery was on Carlton Rd at the top end near Rotherham Rd, Athersley North. Thank you. Best, Rik
Wow that looks delicious. I love how cruchy they are. Children will love the topping, but like you, if I was making them just for me, I'd leave the icing off. They are so much nicer than any bought at a bakers shop, I'm sure. Happy Father's Day, if you celebrate. Thanks for sharing, Rik.
Thank you. Best, Rik
Oh yum! I too, found this at a bakery beside my junior high school and enjoyed it for three years until moved on to high school further away! Mouth watering! Thanks Rik! Happy Days! ❤😄👏🤗🥰🙏
Sounds great! Thank you. Best, Rik
Cheers Rik! ❤❤❤❤😊
Thank you. Best, Rik
My mum & I love custard slices - thank you so much for this recipe!
I've come across a recipe that uses cream crackers as the pastry layers - if you're a lazy cook like me. The slices then don't need to be baked; they can set in the fridge.
Thank you. Best, Rik
Oo Rik naughty but so nice , you seem to know all my favourites , iv just made your moussaka for tea 😋thank you 👏Amanda xx
Wonderful! Gala pie tomorrow. Thank you. Best, Rik
@@BackyardChef sounds fabulous 👍
Rik... another classic and a real favourite!! My mouth is watering.
I remember making these at school back in the 80s.
That's when schools had the best cooking lessons ever.
Thanks for sharing this with us today 😊
Thank you. Best, Rik
You are one brave cook!
Experimenting in front of the camera. You reminded me of a tailor making a suit for a client with difficult measurements. Well done Sir!! And it fitted just perfectly. YUM ❤
Ha ha ha - all my cooking has been an experiment for more than 40 years. Thank you. Best, Rik
Oh my goodness, that looks so delicious, i'm with you on the icing sugar, i would leave it off, thanks again!
Oh yes! Thank you. Best, Rik
Custard slices are my No1 pastry, the other version is the cream slice, I used to make them quite often years ago, need to start making them again me thinks!
Thank you. Best, Rik
The sound of that crunch is
mouth watering.
Thank you. Best, Rik
Clever! Tasty! Beautiful! Genius. Thanks Rik! Great ideas again!
Thank you. Best, Rik
You got to try what works or not ❤
Thank you. Best, Rik
I haven't been watching that long, so glad i subscribed 😃. Have you by any chance made the butterscotch tart we had at school? Thank you for this recipe👍
I have this one some say butterscotch. I don't th-cam.com/video/9Apb7UMtMbA/w-d-xo.html Thank you. Best, Rik
These are a national treat in the Netherlands. We call them Tompouce. You can get them any day at just about all the bakery's in the country. On the Kings birthday and important football/soccer events they are coloured in orange. We definitely love our Tompouces! You've probably heard about our 'stroop waffels', this is on that same level. Complicated to eat, but super, super delicious.
Thank you. Best, Rik
I'll never forget the time I made these for the restraunt, I'd only just become sous chef and Henri ( French Chef ) said "Pissie" (his accent! for Pixie) Please for you to do the custard slices for the set menu tonight, with no top on them. So I proceeded to make them. So I only put the pastry on the bottom of the tray and added the custard. When I took them out to check on them, I was completely gobsmacked and Chef looked at me and said 'what's wrong' the slices were beautifully cooked, but...the pastry had gone to the top and the custard was underneath!! As soon as I took them out I realised what I'd done wrong...Henri and I were almost on the floor with laughter, luckily we only had to invert them and they looked fine, but yes, it was a lesson learned! 😊
May I say yours look amazing 😊
Ha ha ha, we all have had the mishaps - funny though! Thank you. Best, Rik
I worked for 5 years back in the early 1960’s in a big bakery in Birmingham,that had 14 stores all over the Midlands,and I don’t remember these,wondering if that was before they started making these,a lot of todays desserts they didn’t make back then.The Greeks have a similar custard slice,made with phyllo dough,but theirs is made by baking the custard on the pastry,at least that’s the way it seems,as the top,and bottom pastry is very soft.😊
Thank you. Best, Rik
Im a 60’s kid and our bakeries sold custard slices in the north west in the 60’s?
Looks delicious! Going to try it out for dessert after tomorrow's Sunday dinner.
Also your "scoring device" is super nifty, had no idea such a thing existed!
Thanks for sharing this recipe with us :)
Thank you. Best, Rik
looks amazing. I really love the store bought custard slice but I've never tried it homemade.
Thank you. Best, Rik
Looks great Rik. Used to love these all the time.
You and me both! Thank you. Best, Rik
Looks mightily like our tom pouce here in the Netherlands. We eat the top separately from the bottom and custard.
Thank you. Best, Rik
That is precious, a special treat.
Thank you. Best, Rik
I hail from Stockport - does anyone remember the Golden Door? LOWES Vanillas? Keep going Rik!
Thank you. Best, Rik
Looks delish 😋
Cheers, mate. Not really for me these days - my sweet tooth seems to have fallen out. Pie tonight!! Thank you. Best, Rik
I love custard. Yummy.
Thank you. Best, Rik
Rik - I was surprised you didn't coat the bottom crust with egg wash to seal it. Excellent experiment gone deliciously well done. Will need to make this as it looks absolutely yummy!
No need, the custard wasn't poured onto the base. I set the custard up separately. Thank you. Best, Rik
Last two days rik you've made two things i love. we call these an ice slice in my area of south Wales i could smash a big slice of that with a tea or coffee great job 🙂
Sounds great! Thank you. Best, Rik
Ah that explains wen l buy them from the supermarket the bottom is soft and not crunchy...and the custard is anemic unlike your lovely yellow colour...these are one of my favourite cakes...thankyou Rik another success ❤
Thank you. Best, Rik
That looks so good! 🎉 I’ve not had a good custard in years.
Thank you. Best, Rik
Wow! That took me right back to when I worked as a Saturday girl in the ABC bakers. It was my favourite cake. ❤
Thank you. Best, Rik
Hi ric what is the name of the tool you used to score the pastry
Hey mate, here you go amzn.to/3WSVGGv Best, Rik
Let’s get dug in!
Thank you. Best, Rik
One of my favourites. I'm not keen on the icing either!! Thanks for showing me how to make my own.
Thank you. Best, Rik
Hiya Rik, maybe score the pastry to size prior to baking, or maybe cutting through to create the segments, then bake the way you just did which is trial and error, but try not to lose sleep, it was a success whatever method you use. but i don't mean any criticism!!! just a keen cook to a awesome cook who inspire us to try your recipes.
Thank you. Harry I didn't see any criticism. Great to hear others real views. Best, Rik
Amazing!! My favorites
Great job can’t get a good slice that that in Florida miss me British bakes
Thanks for your videos
Thank you. Best, Rik
I live in New Zealand and I love a custard slice too! I have never tried to make them though so thanks for sharing your way! I looked up bakeries on Carlton Rd in Barnsley - I wonder if it was a Lyons Bakery - sounds like they were a popular franchise of bakeries in those days although closed down in 1981. Apparently not only were they producing delicious baked goods but were also pioneering in their use of computers in business.
No, it was a private owned little shop - fantastic little place. Lyons was on the Industrial Estate at the bottom of Carlton Rd. Thank you. Best, Rik
Rik! Sometimes I really dislike you! You have made me so envious! My husband said I was drooling! ❤❤❤❤❤❤❤❤❤
Ha ha ha, sorry! Thank you. Best, Rik
Oh my goodness! If i could climb through my screen, i would have been gobbling that up like a pacman! That looked so good 🤤
Thank you. Best, Rik
Wow RIK looks divine 😋👌
Thank you. Best, Rik
Love a good custard Tart not had one for along time thank you Rik going to have ago
Thank you. Best, Rik
That looks jolly festive🎉
Thank you. Best, Rik
Rik I think you said your prayers! OH! YES❤❤❤❤❤❤❤❤❤❤❤
Thank you. Best, Rik
I made your Custard Tart today... yummo! And now I will have to make this one. Brings back some fond memories, here in Australia we call them snot blocks....😂
Thank you. Best, Rik
Bakers shop windows they all had these at one time but we had a lot of bakers shops back then, they are few and far between now :(. What a winner today is mind. People are not going to have the tins, the weights, the oven, so there is going to have to be plenty of improvisations. But that is cooking at home, finding a way, finding a taste. Not a great fan of icing sugar either.
Thank you. Best, Rik
So beautiful! And I know it's awesome!! Yum, thank you Rik!
Thank you. Best, Rik
They are called snot block in Australia.
They do indeed! Thank you. Best, Rik
My mum made custard slice with kirsch. Alcohol tends to curdle the eggs, so I’m not sure what she did to prevent the eggs from curdling.
Thank you. Best, Rik
Ur very tall, or the counter is very low, lol! Awesome recipe.
Love the channel, Rik!
Thank you. I'm stood on a box. Best, Rik
Joking!
@@BackyardChef Haha!
looks amazing.
Thank you. Best, Rik
I will make this for sure, i love a custard slice 🤤
Thank you. Best, Rik
Yum. My favourite. Not sure about the sprinkles though.
Leave em off. Thank you. Best, Rik
These are the only ones I can find. How do I do the custard more solid? Thanks
Use Cornstarch: Cornstarch is key to thickening the custard. Use around 2-3 tablespoons of cornstarch per 500ml (2 cups) of milk. You can also add a bit of flour to help set the custard. Thank you. Best, Rik
Hi Rik oh my. I don’t eat a lot of sweet things. More of a savoury person but Omg if there was 1 thing I’d have it would be a custard slice Oh gosh my husband will be pleased he can have some when he eats the aubergine parma lol. Thanks Rik. Love love your channel.
Ha ha ha - I can see the scene - if you don't eat the parma! Thank you. Best, Rik
@@BackyardChef exactly you’ve got it Rik. Thanks for the beautiful recipes. Really appreciated
I dont think I will try that, i would get in a right mess, but you done a great job on that Rik 10/10 thanks
Aye, its a challenge - not hard to do! Cheers, Mate. Best, Rik
Fabulous Rik, I also like the ones made with creme patissier , sorry if I've spelt it wrong 😂😂
Who cares about spelling its all in the eating! Thank you. Best, Rik
@@BackyardChef yes you're right 👍
Wow looks delicious better without the icing sugar thank you
Agreed! Thank you. Best, Rik
I always cut mine in half diagonally so I have puff pastry and custard which I eat first then the puff pastry custard and icing next. I’m going to try this myself because I have coeliac and you can’t buy them but I think I’ll cook individual rectangles and not so thick a custard layer so I can eat them both together….thank you very much. Bye 💁🏼♀️😊
Thank you. Best, Rik