Good Housekeeping//Hearst Owned

Bird’s Custard Pinwheels

Name: Bird’s Custard Pinwheels
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 22
Ingredients: 50 g (2oz) Bird's Custard Powder; 75 g (3oz) caster sugar; 375 mL (13fl oz) milk; 375 g sheet ready-rolled puff pastry; 75 g (3oz) sultanas; 1/2 tbsp caster sugar; 1/2 tsp ground cinnamon; 100 g (3 1/2oz) sifted icing sugar

This egg-free recipe uses Bird’s Custard Powder which was invented in 1837 and is still a trusty storecupboard staple today

By The GH Kitchen TeamPublished: 09 May 2011

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Using ready-rolled puff pastry and Bird's custard powder, these custard pinwheels couldn't be easier to make. All they require is assembling with a layer of sultanas and custard, on top of the pastry and then baking! The perfect treat for last-minute guests around the Easter period or for an Easter brunch.

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Yields:

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Cal/Serv:

121

Ingredients

50 g (2oz) Bird's Custard Powder
75 g (3oz) caster sugar
375 ml (13fl oz) milk
375 g sheet ready-rolled puff pastry
75 g (3oz) sultanas
1/2 tbsp caster sugar
1/2 tsp ground cinnamon
100 g (3 1/2oz) sifted icing sugar

Directions

1. Step 1Put 50g (2oz) Bird's Custard Powder and 75g (3oz) caster sugar into a pan. Gradually whisk in 375ml (13fl oz) milk. Heat, whisking until thick. Leave to cool.
2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Whisk cooled custard to break it up, then spread to edges of an unrolled 375g sheet ready-rolled puff pastry. Sprinkle over 75g (3oz) sultanas, then tightly roll the pastry up starting from a long edge. Wrap in clingfilm and freeze for 20min.
3. Step 3Cut into 1cm (½in) slices, then lay, well spaced, on baking trays. Brush with a little milk, then sprinkle over a mixture of ½tbsp caster sugar and ½tsp ground cinnamon.
4. Step 4Bake for 25min until golden brown and puffed. Stir together 100g (3½oz) sifted icing sugar and 1tbsp water, then drizzle over the pinwheels.

Per Serving:

Calories: 121
Total carbs: 20 g
Sugars: 12 g
Total fat: 4 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time