The largest cream filled biscuit is a custard cream weighing 15.73 kg (34 lb 10.88 oz) and measuring 59 cm (1 ft 11.23 in) long, 39 cm (1 ft 3.35 in)wide, 6.5 cm (2.56 in) high, and was crafted by Executive Chef Paul Thacker and amateur biscuit master Simon Morgan (both UK) in the Chino Latino’s restaurant in the Park Plaza, Nottingham, UK, on 18 November 2010 for Guinness World Records Day 2010.
The cream filled biscuit (custard cream) was auctioned and purchased by Mr Jeff Sherer for £410 (then $646), with the money going to the charity Children in Need. In turn Jeff Sherer donated the biscuit to a homeless charity, Framework, to be distributed in one of their shelters.

A standard custard cream measures 4.5 cm (1.77 in) long by 3.5 cm (1.38) wide. The record biscuit is the next step in a line of big biscuits inspired by Simon’s biscuit loving children Jack, Sam and Olivia. It was created to raise money for Children in Need and is being auctioned on ebay, the auction finishes on Monday 22nd November. The biscuit took 11.5 hours to make and the attempt was made possible by Morgan Packaging Ltd. The company will provide packing and U.K. transportation to the winning ebay auction bidder.