These Romany Creams Custard Dessert lasts for a day so be sure to enjoy them when they are freshly prepared. If kept in the refrigerator for a long time, the fresh cream begins to give out excess water, making this dessert watery. In 1968 Bakers Ltd established a factory at Isando in the Transvaal. Bakers Ltd then established a new factory at Pinetown, which commenced operations on 6 December 1972. The following year the company closed their operations in Durban and consolidated them at the new Pinetown factory. In 1977 Bakers Ltd built a small factory, Lexim (Pty) Ltd, at Butterworth, Transkei. You could also go for a cream cheese buttercream, more like the Romancy Biscuits. To make this, mix 100g butter and 100g icing sugar with 200g full fat cream cheese, and an optional tbsp lemon juice. Drizzle or Dip in Chocolate German bee sting cake - a soft spongy yeast-based cake filled with creme patissiere and topped with honey and almonds.

Step 6 - Once the biscuits are completely cool, melt the chocolate. This can be done in the microwave by zapping the chocolate in 20 seconds intervals, stirring well between each interval. Or by placing the chocolate in a glass dish over a saucepan of water (do not let the water touch the glass), and heating over low-medium heat until the chocolate is melted.

Romany Creams

If you find some of your biscuits turned out larger than expected, just spread chocolate on one side and let it set. They are just as delicious served single as they are doubled-up. cocoa powder - it's best to use unsweetened cocoa powder - using sweetened will upset the balance of sweetness in the biscuits. Bake for approximately 15 minutes at 180C/350F until the biscuits are done. The biscuits will be soft when they come out of the oven, but they should crisp and harden on cooling (image 2 above).

Seven: Spread a thin later of buttercream over the flat base of half of the biscuits and sandwich together with another oat biscuit (so both flat bottoms of the biscuits are touching the buttercream). Spread half of the custard in a 16cm x 23cm baking dish. Layer the biscuits on top. Whisk the remaining custard, cream, milk, honey and vanilla together and pour this over the biscuits and custard in the baking dish. Bake for 45 minutes until the biscuits have softened. Allow to cool for 15 minutes. Then I will get everything out and multitask…haha! I know you all know I am crazy, although if you meet me I seem pretty normal.I had so many comments on the filling from everyone that received it. My mother (who does not give out compliments lightly) described them as "so delicious" and she loved the cream filling. It will be slightly stiff but be careful not to over mix. I used my electic mixer and it worked fine without any hassles. Serving In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, cream the butter, sugar, and golden syrup or honey together on medium-high speed until fluffy and light. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Step Two You can keep a vanilla buttercream or replace 50g of icing sugar with cocoa powder as well. Create different flavoured buttercream