Rub 4oz fat (butter or lard) into 8oz flour until like breadcrumbs. Mix in 3 tbs water or for a richer pasty a lightly beaten egg to form a dough. Grease a 9" oval pie dish. Fridge dough whilst making filling:
Slice 4 sticks of 12" rhubarb into 1" pieces. Add 3 heaped tbsp sugar. In another bowl beat 2 large eggs and add 3 heaped tbsp sugar and 8fl oz whole milk, mix.
Flatten dough and press evenly into the pie dish. Evenly cover the pastry with the rhubarb, sprinkle over 1 tsp ground ginger. Pour egg mix over evenly then sprinkle with 1 tsp cinnamon. Bake 160 fan for 45 mins.
For a lower calorie version omit the pastry.
For an oven baked banana custard without the pastry:
Thin slice three firm bananas and layer in a pie dish. Sprinkle cinnamon over the bananas. Use 6tsp jam placing dollops at intervals over this.
In a separate bowl beat 2 large eggs and add 3 heaped tbsp sugar and 8fl oz whole milk, mix well. Pour evenly over the bananas. Bake 160 fan for 45 mins.
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