Custard

Microwave 300ml milk & 2 drops of vanilla essence on full power for 2 mins. Meantime put 1 egg & 1 egg yolk & 2oz sugar in a bowl and beat lightly. Add1oz plain flour til smooth. gradually stir in the heated milk. Microwave on full power for 2 minutes whisking every 30 seconds until thickened taking care not to scramble the custard.

Treacle Tart



Rub 4oz butter into 8oz plain flour (or use processor pulsing about 12 times) to leave butter pea-like in mixture. Mix in 3 tbs water or 1 lightly beaten egg for a richer pastry. Bring together for dough until bowl is clean from pastry bits. Wrap pastry in cling film & leave in fridge 20mins.

Meantime butter a 9" round baking dish. Microwave 400g golden syrup 3 mins or heat until melted. Add breadcrumbs made from 4 slices of bread (5.5oz), zest of 2 lemons (or 1 orange), 2bs lemons juice, half tsp ground ginger. If it is runny add more breadcrumbs. 

Remove pastry from cling film. Flatten into a round shape & turn pressing outwards with your fingers. Place in the round baking dish & use your knuckles to press into evenly into & along the sides of the dish. Prick pastry with a fork 9 evenly spaced times. Add the syrup/breadcumbs mix evenly ontop. Bake with the dish on a tray in 180 fan oven/200c for 10 mins. Reduce heat to 160 fan/180c. Bake a further 25-30mins until filling is set. Leave to cool & firm up in tin. Serve with clotted cream or homemade custard.