|
|
 A batter which, on cooking, seemingly impossibly, separates by itself into a lower pastry layer with a flavoured custard on top. If desiccated coconut or flaked almonds are added, they partly float to the surface during cooking. A savoury version using chopped bacon and leek is also known. The origin of this is not clear, it has been suggested that it is a wartime Ministry of Food invention, and certainly does not seem to be known before about 1950.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk4 large eggs 6oz caster sugar Pinch salt 1 pint milk 1tsp vanilla extract 4 oz melted butter 3 oz plain flour 2 oz desiccated coconut Whisk together all ingredients and pour the batter into an 8 ins baking dish. Bake 1 hour at 160C/325F  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |