No-Bake Buttermilk Cake Recipe

30 ml/2 tbsp custard powder
100 g/4 oz caster (superfine) sugar
450 ml milk
175 ml/6 fl oz buttermilk

25 g/1 oz/2 tbsp butter or margarine

400g/12 oz plain biscuits (cookies), crushed
120 ml/4 fl oz whipping cream

Method:

Blend the custard powder and sugar to a paste with a little of the milk. Bring the remaining milk to the boil. Stir it into the paste, then return the whole mixture to the pan and stir over a low heat for about 5 minutes until thickened. Stir in the buttermilk and butter or margarine. Spoon layers of crushed biscuits and custard mixture into a 23 cm/9 in cake tin (pan) lined with clingfilm (plastic wrap), or into a glass dish. Press down gently and chill until set. Whip the cream until stiff, then pipe rosettes of cream on the top of the cake. Either serve from the dish, or lift out carefully to serve.