Friday Feast: Marcus Wareing’s nutmeg and custard ‘yo-yos’

If all the food blogs and culinary tweets are anything to go by, toptable users aren’t just regular restaurant-goers – they’re also keen cooks. With this in mind, we'll be bringing you the Friday Feast – top tips and simple recipes from celeb chefs and top rated restaurants.

This week’s recipe is from Marcus Wareing, who loves the flavour combination so much he named his most recent book after it. It’s surprisingly easy, using a few store cupboard ingredients, so why not give it a try over the Bank Holiday weekend?

Nutmeg and Custard cream ‘yo yos’ – makes 12.

Ingredients:  For the icing: 80g unsalted butter, softened; 75g icing sugar; 2 tablespoons custard powder.
Biscuits: 150g unsalted butter, softened; 40g icing sugar; 165g plain flour; 2 tablespoons custard powder, 1 nutmeg.

1) Preheat your oven to 170°C. Cream the butter and icing sugar together until light and fluffy. Sift the custard powder and flour together then mix into the creamed butter.
2) Roll into a sausage shape, approximately 4cm in diameter, and wrap tightly in clingfilm. Refrigerate until firm then slice into 24 slices and lay on a greased baking tray. Grate the nutmeg over the top of the biscuits then bake for 15-20 minutes until pale golden. 
3) For the icing; cream the ingredients together until fluffy. When the biscuits are cold, sandwich together with the icing and leave to set.

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