 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Here is a recipe that I have made many times. Ingredients:
8 ounces shortcrust pastry (225g) |
1 (14 ounce) can evaporated milk (400g) |
12 ounces dark muscovado sugar (350g) |
Directions:
1. Preheat oven 400°F, 200°C, Gas 6.
2. Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked.
3. Let it cool.
4. Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy.
5. Pour into the pastry case and bake for 10 minutes.
6. It will have a slightly sticky top but will not set completely until it has cooled completely.
7. Serve cold.
|
|