6 ounces all-purpose flour
1 ounce Birds Custard Powder*
3 ounces caster sugar*
2 ounces Pecan Valley Pecan Pieces
Fudge Topping
1. Preheat oven to 325ºF.
2. Rub the butter into the flour and custard powder until the mixture resembles breadcrumbs.
3. Stir in the caster sugar and chopped pecans. Press the mixture into the shallow, greased, 11-inch by 7-inch baking tin.
4. Bake in a preheated oven for 30 minutes. Leave to cool in the tin.
5. Cut into fingers while still slightly warm and leave until set.
Fudge Topping
2 ounces unsalted butter
3 ounces brown sugar
2 tablespoons cream
1. Place the butter, soft brown sugar and cream in a saucepan. Boil for 3 minutes then beat until the mixture is the consistency of fudge.
2. Pour quickly over the cooling cookies and allow to cool completely.
Notes: Birds Custard Powder is available from The English Tea Store.
Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar “caster” or sprinkler. It is sold as “superfine” sugar in the United States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping). If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor.
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