Custard Cream Traybake

Shopping List

  • 250g white chocolate
  • 125g unsalted butter
  • 250g golden caster sugar
  • 300g plain flour
  • 4 eggs
  • 400g Custard Creams
Preparation Time:- 15 mins Cooking Time:- 35-40 mins

Ever since I posted my Bourbon Biscuit Bake last year, one question that keeps coming up is how to adapt it to suit Custard Creams! Well, who am I do deny the requests of my amazing readers. I bring you, the Custard Cream Traybake, Based on my original recipe with a few tweaks here and there to suit a different kind of biscuit.

We are using white chocolate rather than milk, swapped out the regular caster sugar for a golden variety, added in some vanilla and of course, changed from one iconic biscuit to another!

This recipe is made to be slightly soft in the middle so don’t worry if it doesn’t look ‘done’ all the way through, it’s a cross between a brownie, or blondie in the case, and a cake!

Once baked, it will last 2-3 days in an airtight container.


Melt together the butter and white chocolate.


Mix in the golden caster sugar.


Mix in the eggs.


Mix in the flour.


Add in the vanilla.


Finally mix in ¾ of broken Custard Creams.


Pour into a lined 10 x 8 baking tin.


Top with Custard Creams and bake at 160C for 35-40 minutes.


Leave to cool, cut into squares and enjoy!

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

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