Wellington is an amazing city, but very fickle when it comes to the weather. Yesterday was a day when a custard pudding is a given and shortbread seemed like a good match. It sure was and it kept Mr Muffin happy, incidentally he hates butter but loves shortbread.
Lemon Shortbread- Muffinmum.com
Grease 20cm cake tin (use a fluted tin if you have one)
Oven 160 (dough needs time in fridge before cooking)
170 grms softened butter
75 grams icing sugar
1 tbs lemon zest
1 tsp vanilla extract
210 grams all purpose flour
1 tbs corn flour/starch
1/2 tsp salt (or 1 if used unsalted butter)
Cream butter, icing sugar, lemon zest and vanilla extract .
Pulse in flour until it forms a ball and mix on low for 1 minute
Roll into a circle and press into cake tin – I let the mix travel up the side and pressed into a pattern with a fork.
Chill for at least 20 mins fridge
Bake until light brown and leave to cool in the tin.
Muffin Mum 
Ooh sounds delicious. Would never have thought of putting custard with it. Yum
My favourite school pudding was cherry shortbread with custard. They go together so well.