Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Vegetable Oil (Palm, Rapeseed), Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Salt.
EGG CUSTARD MIX
Sugar, Whole Egg Powder (11%), Gelling Agent: Carrageenan; Stabilisers: E339(ii), E450; Colour: Annatto Norbixin; Flavouring.
For allergens, including cereals containing gluten, see ingredients in bold.
Also, may contain wheat, oats, milk, tree nuts and peanuts.
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Prepared as per pack instructions without beaten egg for the pastry, and with semi-skimmed milk for the egg custard.
Good to Know
Suitable for Vegetarians
Store in a cool, dry place.
PREPARE THE PASTRY CASE
Empty the contents of the sachet into a mixing bowl and add 100ml (7 tablespoons) of cold water.
Mix together with a fork to form a dough. If the mix is too dry, carefully add a little extra water drop by drop.
Roll out on a lightly floured surface and line an oven proof dish / dishes and pre-bake the pastry. Times and temperatures will depending upon the size of dish.
Once cooked, remove from oven and allow to cool completely.
PREPARE THE EGG CUSTARD FILLING
Empty the egg custard mix into a large saucepan. Add 568ml (1 pint) of milk gradually and heat. Stir continuously until the liquid begins to boil. Boil for 1 minute.
Pour the egg custard into the prepared pastry case and allow to cool. Refrigerate for one hour to set and then sprinkle with nutmeg (if required) before serving.
Keep refrigerated and eat within two days.
- If not using the pastry immediately, wrap in clingfilm and pop in the fridge until ready for use. If not used within 2 days, the pastry dough is suitable for freezing. Simply wrap tightly in clingfilm and freeze for up to one month. Ensure thoroughly defrosted before use.
- For a richer pastry, leave out 30ml of water and replace with an egg yolk.
- For a sweet pastry, stir 75g of sugar together with the pastry mix, before adding in the water.