So here we are at Wednesday once more. Last week I just made the Custard Club more cream buns, they being an absolute favourite.

Today – well, I’d run out of cream so no cream puffs or jam and creamed pastry matchsticks, such as I might have made. So . . what to do?

A recipe for Pao de Deus buns given to me by an ABC listener some years ago, but in this instance I decided to fill them with a little preserved rhubarb and creamy egg custard.

The resulting buns looked “rustic” to say the least, so I do hope they like them. The buns themselves are flavoursome with the addition to the dough of plenty of lemon zest and vanilla.

The topping by the way, is a rum and shredded coconut crumble that caramelises beautifully as they bake .

Here is just one in the photo. The remainder went on a platter up to the friends at morning tea.