Saturday, 19 May 2012
1/2 cup sugar
1/2 cup custard powder
2 cups milk
1 teaspoons vanilla
1 Place piece greaseproof paper onto a flat biscuit tray. Put puff pastry on tray and pierce all over with a fork, but don't go all the way through pastry.
2 Put in oven (200°C) until puffed up and golden.
3 Let cool for a few minutes and gently pat pastry down so it's flat. Take it off baking tray and remove paper.
4 Put pastry into a square dish (6-7 inch) that has been greased and lined with greaseproof paper.
If pastry too big trim the sides a little. It should be a snug fit.
5 Set pastry to one side until custard is done.
6 For the custard, put the sugar, milk and custard powder into a large saucepan and mix together with a wire whisk.
7 Add the vanilla and mix to combine well.
8 Put saucepan on stovetop and heat on medium high until mixture begins to thicken, then immediately lower the heat until mixture is very thick and hard to stir.
9 Pour into prepared dish.
10 Smooth top so it's even and put 2nd pastry sheet on top. Leave to cool.
11 Melt about 1 tablespoon of butter with 1 teaspoon boiling water. Then add icing sugar,and a bit of water or lemon juice until it's the right consistency and amount-not too runny.
12 Pour the icing on top and put in fridge for a few hours or overnight.
13 Cut into squares and enjoy!
I have been told to use only Bird's custard powder, however I've never used any other kind so I can't say if it works with other brands. The slower the custard is cooked the better - keep stirring well.
Sunday, 6 May 2012
Before you throw the whole shooting match out, try dismantling the spray assembly and soaking the parts in vinegar overnight. Then wipe off the gunge from the nozzle and try spraying water through it.