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; Flavouring.
For allergens, including cereals containing gluten, see ingredients in bold.
Pastry Mix – also, may contain oats, egg and milk.
Egg Custard Mix – also, may contain wheat, oats and milk.
|Egg Custard Mix
|of which saturates
|of which sugars
Pastry Mix – prepared as per pack instructions without beaten egg.
Egg Custard Mix – prepared as per pack instructions with semi-skimmed milk and without the pastry case.
To 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 then transfer to an oven proof dish, ensuring the pastry covers the sides and base of the dish to create the pastry case. Bake in the centre of the oven at 190C (175C for a fan oven), Gas Mark 5 for 22 – 25 minutes until golden.
For a sweet pastry, add a couple of tablespoons of sugar before the water.
Any left-over pastry can be wrapped in clingfilm and stored in the freezer for 1 month.
To Prepare the Egg Custard
Empty the egg custard mix into a large saucepan. Add 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. If using, add a little sprinkle of nutmeg to taste.
Keep refrigerated and eat within two days.