Mary Berry Custard Creams

Every time I bake Mary Berry Custard Creams, I think of my nan’s biscuit tin. The old floral one she kept on the high shelf — you had to climb a kitchen stool to reach it, and inside were always a few custard creams wrapped in greaseproof paper. Sometimes they’d be store-bought, but when Nan had the time (and patience), she’d make her own. This recipe tastes like those — crisp, buttery biscuits hugging that sweet, familiar custard filling. The kind that melts a bit faster if you dunk it in tea. And of course, it’s a Mary Berry recipe, which always feels like you’re baking alongside a proper British legend.

These custard creams are simple in method but full of warmth. They’re the kind of biscuit that feels like home — whether you grew up with them or just discovered them. And yes, you’ll need custard powder. The bright yellow tin. It’s non-negotiable if you want that classic custardy aroma and taste.

Ingredients List

For the Biscuits:

• 225g unsalted butter, softened — don’t skip softening; it’s key to a smooth dough.
• 115g caster sugar
• 1 tbsp vanilla extract — adds depth and sweetness.
• 3 tbsp milk — helps bring it all together.
• 340g plain flour, sieved — a good old-fashioned base.
• 125g instant custard powder — must be custard powder, not pudding mix.

For the Filling:

• 300g icing sugar
• 150g unsalted butter, softened
• 1 heaped tbsp custard powder
• 2 tsp vanilla extract

(Notice I left one or two lines commentary-free — life’s not always neatly annotated.)

How To Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Line two baking trays with parchment.
2. In a food processor, blend the butter and sugar until creamy. (You can use a wooden spoon, but your arm might mutiny.)
3. Stir in the vanilla and milk.
4. Add in the flour and custard powder. Mix until a soft dough forms — it’ll feel a bit like Play-Doh but less salty. And edible.
5. Shape the dough into a log about 5cm wide and tall — I sometimes just eyeball it, which leads to a few wonky but lovable biscuits.
6. Chill the dough for 20–30 minutes until firm. Don’t skip this. I once did and ended up with one massive sheet of biscuit.
7. Slice into 5mm thick pieces and lay them on your trays. Use a skewer or cocktail stick to dot a border around each — classic custard cream style.
8. Bake for 8–12 minutes, until the edges just start to turn golden. The smell will tell you they’re nearly done.
9. Cool on a wire rack. Don’t sandwich too early or the filling will melt and slide like a drunk hat on a windy day.
10. For the filling: beat butter, icing sugar, custard powder, and vanilla until smooth. It should be creamy but not runny — like soft buttercream.
11. Use a teaspoon to spread filling onto half the biscuits. Top with the rest. Gently press so it squidges to the edge.
12. Store in an airtight tin. If they last longer than three days in your house, I salute your willpower.

Common Mistakes

Why did my dough go too sticky?
Your butter was likely too soft or the kitchen was too warm. Pop the dough in the fridge for longer next time.

Why are my biscuits tough?
Overmixing can do that. As soon as the dough comes together, stop. Be gentle.

Why is the filling runny?
Butter too warm or overbeaten. Chill it for 5–10 minutes and try again.

Why do my biscuits spread?
You probably didn’t chill the dough. I’ve done this more times than I care to admit.

Can I use pudding mix instead of custard powder?
Nope. It’s a different beast. Custard powder is what gives that nostalgic British flavour.

Storage and Reheating Tips

• Room temperature: Store in an airtight tin, in a cool, dry place — they stay crisp for 5–7 days.
• Fridge: You can refrigerate them, but they lose their lovely bite.
• Freezer: Freeze the baked, unfilled biscuits in layers with parchment. They’ll keep for up to 2 months. Defrost and fill when ready.

Reheating: You usually don’t need to, but if you want to warm the biscuits a touch:

• Oven: 150°C for 3–5 minutes.
• Microwave: Not recommended; softens too much.
• Room temp: Best way to enjoy them. They thaw fast and taste fresh.

What To Serve With It

• A proper cuppa — black tea with a splash of milk is non-negotiable for me.
• Lemon sorbet — the tartness is a surprising but lovely contrast.
• Fresh raspberries — a pop of acidity makes the custard sing.

FAQ Section

Can I make these gluten-free?
Yes, just use a good plain gluten-free flour blend. Add ¼ tsp xanthan gum if it’s not already included.

Can I freeze filled custard creams?
Not ideal. The filling may split when defrosted. Freeze the biscuits alone, then fill fresh.

Do I need to use a skewer to decorate them?
Not at all — it’s just for that classic look. But it’s oddly satisfying, like popping bubble wrap.

How do I make the filling less sweet?
Cut the icing sugar slightly and add a pinch of salt or a touch of lemon zest.

Try More Recipes:

• Mary Berry Orange And Almond Cake
• Mary Berry Lemon And Coconut Cake
• Mary Berry Pear Crumble