These Christmas tree treats are cut from fudgey chocolate brownie…Read More
The flavours of dark chocolate, sharp dried fruits and blackcurrant liqueur mingle together in this delicious variation on a traditional Christmas cake.Read More
Rich homemade mincemeat is the heart of a delicious mince pie. Made several weeks before Christmas, the flavour has plenty of time to develop.Read More
A decorative touch on a sweet plum pie adds a showstopping effect to a delicious pudding.Read More
4 free range eggs
175g golden caster sugar
1 tsp vanilla paste
125g plain flour
500ml full cream milk
icing sugar for dusting
Melt the butter in a small pan. Generously brush a deep 20 x 26cm ovenproof dish with melted butter then set the rest aside to cool slightly.
Separate the eggs and beat the yolks together with 175g of caster sugar until pale and creamy. Gradually whisk in the melted butter and vanilla paste. Sift the flour over the surface and fold in. Heat the milk until lukewarm, then gradually stir into the egg yolk mixture until combined. Whisk the egg whites until standing in soft peaks and fold in.
Bake at 170C/gas mark 3 for 30 mins until the top is golden and the custard is just set.
Dust with icing sugar and serve.