1 egg
1 level tbsp (15 ml) caster sugar (superfine granulated)
125 ml (4 fl oz) milk
pinch of grated nutmeg
1 level tbsp (15 ml) caster sugar (superfine granulated)
125 ml (4 fl oz) milk
pinch of grated nutmeg
for the short crust pastry
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
1 tsp (5 ml) caster sugar (superfine granulated)
flour for rolling out
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
1 tsp (5 ml) caster sugar (superfine granulated)
flour for rolling out
method
1. Set the oven at 180°c (350°f) gas 4. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
2. Stir in the caster sugar. Add enough cold water to make a stiff dough.
3. Press the dough together with your fingertips.
4. Roll out and use to line twelve 7.5 cm (3 inch) patty tins.
5. Beat the egg lightly in a bowl and add the sugar.
6. Warm the milk in a saucepan, then pour it on to the egg.
7. Strain the custard mixture into the pastry cases and sprinkle a little nutmeg on top of each.
8. Bake for about 30 minutes, until the custard is firm and set.
9. Leave to cool before removing from the tins.
2. Stir in the caster sugar. Add enough cold water to make a stiff dough.
3. Press the dough together with your fingertips.
4. Roll out and use to line twelve 7.5 cm (3 inch) patty tins.
5. Beat the egg lightly in a bowl and add the sugar.
6. Warm the milk in a saucepan, then pour it on to the egg.
7. Strain the custard mixture into the pastry cases and sprinkle a little nutmeg on top of each.
8. Bake for about 30 minutes, until the custard is firm and set.
9. Leave to cool before removing from the tins.
serving amount
makes 12
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