Step 1

Preheat oven to 170°C fan forced. Grease a 24cm round bundt cake tin and dust with flour.

Step 2

Beat butter and sugar in an electric mixer fitted with a paddle attachment until pale and fluffy. Beat in eggs, one at a time, beating well between each addition. Beat in vanilla.

Step 3

Sift flour and custard powder into a bowl. Add to the butter along with the milk and beat at a low speed to combine. Increase speed and beat for 60 seconds. Spoon into prepared bundt tin and bake for 40-45 minutes or until an inserted skewer comes out clean. Leave to cool in the tin before transferring to a cake rack to cool completely.

Step 4

For the custard, place custard powder and sugar in a medium saucepan with ½ cup milk and mix to a smooth paste. Add remaining milk and bring to the boil, stirring, until thick. Cook for a further minute or 2 then remove from heat. Stir in brandy and beat until cooled. Fold through whipped cream.

Step 5

Return the cold bundt cake to the tin. Gently scoop out a trough around 3cm deep around the whole bundt cake. ** I used a small ice cream scoop. Fill the trough with custard. Refrigerate for 1 hour to allow the custard to set before inverting on to a serving plate and dusting with icing sugar to serve.