Doctor Who Series 8 premiers on August 23rd!! Who else is excited??

I haven’t always been a fan of Dr Who, infact I thought I wouldn’t like it when I first started watching it. However after watching Christopher Eccleston… I was hooked. I have a HUGE crush on David Tennant, but so far I have loved Matt Smith as the Doctor the best. I am excited about Peter Capaldi as the new Doctor. It would be interesting to see how the Doctor will be portrayed!

Mr K has not watched Dr Who. I have been raving on about it for so long, that he agreed to watch a few episodes with me. So I made a little party out of it! Since the premier of Matt Smith’s appearance I have been waiting to try Fish Fingers & Custard… but not real fish fingers and custard though! All over the internet, there are so many versions of “Fish Fingers” and Custard like Biscuits and Custard or Sponge Cake and Custard, and even Cake and Creme Brulee!

I decided to adopt the cake and custard version and make it my own. And the result is – Vanilla Basil “Fish Fingers” with Lime glaze & Custard!

Do you know what else made Matt Smith’s version of the Doctor so “cool”? HIS FEZ!! Because “Fezzes are cool!”. So I made some yummy sweets to look like his Fez! If you want to find out what these are and how to make them, tune into the second part of this post. but here’s a sneak peak. Don’t they look awesome??

For the cake in the “Fish Fingers” – rather than using sponge cake, I used a vanilla cake recipe I love, from Sweetapolita. Rosie has so many Vanilla cake recipes, but this is one of my favourite vanilla cakes! Just to take the fish fingers to another level, I added chopped Basil to the cake. It made the cake taste earthy and was perfect with the Lime glaze that went on top! Plus the green flecks in the cake were really pretty too!

I made the vanilla cake in a 9x 11 pan and used half the quantities required in the recipe below. The full recipe will make 3 x 8 inch cake layers. I cut the cooled down cake into 1x 3 inch batons to make the fish fingers. When the cake was done, the whole kitchen smelled like Basil and Vanilla… it was heavenly!

Cake being cut into "fingers" — Cake being cut into “fingers”

I wanted the “Fish Fingers” to look like breaded fish sticks! That was important to me. I used Graham Crackers but graham crackers are quite pale. So to give it some colour I added a little cocoa powder which gave it the golden brown colour of bread crumbs!

The Lime Glaze is a simple glaze but runnier to help with coating the fish fingers.

After baking and cooling the cake, I set up my station with the Cake, Lime Glaze & Biscuit crumbs to dip and coat the Cake batons. I was really pleased with the results! It looked perfect and just like breaded fish fingers!

Lime Glazed Cake, ready to be covered in Biscuit Crumbs

Vanilla Basil Lime Glaze Fish Fingers — “Fish Fingers”!!

Every family has their own custard recipe. I personally like pouring Custard, but this called for a thicker version of Custard. I always prefer using Vanilla bean paste or fresh Vanilla bean for custard. I love how it intensifies the vanilla flavour and flecks of vanilla bean just make the custard look… well, awesome! The key to keeping the Custard smooth and creamy is to keep the heat low and moving it constantly.

I chilled the “fish fingers” along with the custard before serving. Mr K absolutely loved them! We even had some fresh strawberries cut up on the side, but you don’t need it at all. The cake was soft with the Basil flavour coming through. The Lime glaze cuts through the sweetness of the cake and the creaminess of the custard perfectly complements it.

There are lots of elements to this dessert & you can simplify this by just preparing a Vanilla Basil Cake with Lime glaze, but for those Whovians out there, or anyone who would just like to have fun – this was a great adventure – though probably not as good as getting to go on a Tardis…

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5 from 1 vote

Fish Fingers Assembly

Author: Dini K.

Print Rate

Ingredients:

FOR THE LIME GLAZE

▢ 2 cups of Powdered sugar sifted
▢ 4.5 tsbp Lime Juice
▢ more Lime Juice to dilute if needed

FOR THE BISCUIT CRUMBS

▢ 200 g roughly 7.5 oz Honey graham Crackers, Crushed
▢ 4 tbsp Caster sugar
▢ 1 tbsp of Cocoa powder

Instructions:

Lime Glaze

Mix the powdered sugar and Lime juice in a flat dish until there are no more lumps.
The glaze shouldn't be too thick. If it is thick add a tsp of lime juice at a time until desired consistency.

Biscuit Crumbs

Mix the crushed Graham Crackers, sugar and cocoa powder in a tray until well combined.

Assembly

With a spoon pour lime glaze over the Cake fingers (One at a time) until coated all over (As you would with an egg wash for fish fingers)
Transfer to the biscuit crums and press the crumbs into the cake until it is well coated all over.
Place on a wire rack till everything sets.
Chill until ready to serve.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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5 from 1 vote