Boston Cream Pie - The most delicious dessert 

Hi Jean. I have to say it was very good indeed, taste-wise. I hope you enjoy yours if you try it.

Hi, Thanks very much. Have a great day yourself.

Hi Patricia. That's good. I enjoyed my share of the cake. All gone now though.

Hi Love Aviation. Thanks very much.

Hi Spiderbirdie. You are very welcome.

Hi Red Liquorice. Thanks, you should give it a try.

Hi Patrick. Thanks very much.

Hi Henrietta. Oh yes, a confusing name. Good news that Dolly is getting better.

Hi Julie-joy. Thanks very much. No lemon at all, as you say, but I have 11 lemons waiting to be used so I had better get working on them.

Hi Judith. Yes homemade custard is so much better. But I do have a tin of Bird's Custard Powder in the cupboard, just in case. LOL.

I have Birds Custard Powder, too! Lol We used to have Harry Horn’s Custard Powder years back.

@@judith4985 I haven't heard of that one.

Hi Susannah. Thanks very much. I would rather like a slice too, but I have already eaten my share. LOL

Good Morning Mary. Thanks very much. As a youngster I didn't really like a cold custard/pastry cream. But these days I can't get enough.

Hi Lynda Jane. I have enjoyed the doughnuts too, from Tim Horton's in Canada. They were very good indeed.

HI Caz. It was very soft indeed. I loved it.

@geoffsbakingblog I have a recipe for Brownie cookies if you'd like to give them a try some time? They are lush, chewy, chocolatey and very morish 😆👍

That might be nice.

@@geoffsbakingblog am I able to send you the recipe via your website?

@@caz12345 Yes, you can email me from the website, or you can post a comment and type the recipe there.

Hi M G. Thanks very much. I did have to have a taste, but I had already tasted it before I chilled the custard, couldn't resist. I hope you enjoy it when you try it.

@@geoffsbakingblog Will do Geoff. 👍

HI Pixie B. Thanks very much. I did a quick search and it said not to freeze Boston Cream Pie if it contains cornstarch in the custard, but you can freeze it if it contains flour, which this recipe does. However I also read that it is not so good after being frozen.

@@geoffsbakingblog thank you Geoff for kindly finding out about whether to freeze or not l think l shall have to leave that idea and eat it over a couple of days or so l expect it will be o.k kept in the fridge 🍰🍰💗

Hi Pixie B. Yes it will be fine in the fridge, though I found that leaving it out for a while before taking a slice made the cake so lovely and soft. It was much firmer eaten straight from the fridge, due to the butter firming up.

Hi Lady Thyme. I read that when it was invented it was common to use the same pan for cakes and pies,

Hi Justin. For this one I used a low oven temperature, so that the side of the tin took longer to heat up and set the cake. At a higher temperature I would use wet baking strips to wrap around the tins, that also slows down the edges cooking too fast. If they cook fast the centre isn't cooked and rises up into a dome.

Hi Papalen. Hopefully the custard will be ok. I used only egg yolks, not whole eggs. So I hope you did too. If you are in the UK/Europe and used large egg yolks the custard should actually thicken even more. If you are in the USA/Canada then large egg yolks are what you should use. Did you add the 37g of flour in, that is a thickening agent. I mention that as 1/4 cup, but based on scooping packed flour into a 250ml cup, making 150g per cup. If you used a 1/4 cup based on anything else that can make a difference. It is best to weigh the flour, since that is more accurate. If, when you check the custard it doesn't seem thick enough you can reheat it and add a little more flour, cooking it out, until it thickens more.

@@geoffsbakingblog Hi Geoff, Just confirming I did weigh all the ingredients rather than rely on cup measures, and I did add the flour. The custard looks well set in the fridge so I'll layer it onto the sponge in a short while. Have you ever experienced the two halves of the cake cooking at different rates? I have a fan oven, which is highly rated and I found one half cooked more quickly than the other. The only explanation I have is that they were on different shelves.

@@papalen9650 If you cooked with the fan on then different shelves shouldn't make a difference since the air should be circulated evenly. I haven't found that myself, though for this cake I baked both mine on the same shelf.

Hi Brendie R. Thanks very much. I wish you could have had a slice.