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Ingredients :
600ml (1 pint) milk
110g (4oz) shortcrust pastry
3 tbsp raspberry jam
3 tbsp custard powder
2-3 tbsp desiccated coconut
2 tbsp sugar
Recipe :
1-Pre-heat oven to 200°C (400°F or Gas Mark 6).
2-Roll out the dough and line a baking dish.
3-Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
4-Bake for 15 minutes.
5-Allow to cool.
6-Spread the jam over the pastry base, sprinkle with coconut.
7-Boil the milk and whisk into the sugar and custard powder (follow manufacturer's instructions).
8-Pour into the pastry case.
9-Sprinkle with coconut or a little sugar, to prevent a skin forming.
9-Allow to cool before serving.
Advice :
This is a recipe that was first published by Mrs Beeton. For more variation you can include fruit such as bananas in the jam layer or use a chocolate custard instead of a standard one...
My comments :
Add this recipe to your recipe book to add your own comment!
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