For dinner tonight we had Toad in the Hole with mashed potatoes and leftover vegetables from yesterday, with gravy, of course! I made too much Yorkshire pudding batter yesterday so it prompted this meal! The sausages were from the protein pack from Goddards of Norfolk, they were their Gold Pork Sausages which are delicious. The Yorkshire was a little well done on the corner.

Just before making dinner I made a Beef Egg White Casserole for lunch for the next couple of days, a Redefining Strength recipe. I thought it was such a shame to have to throw the egg yolks away, so I decided to make an impromptu Custard Tart! ūü§£ I know, not the healthiest of dishes, but I hate to see food wasted! The pastry is very rustic as I do not have “pastry hands”, mine are far too warm! This is the recipe I followed, by The Good Housekeeping Cookery Team

I did not have quite enough single cream so I topped up 150ml with semi-skimmed milk, it turned out fine.

Custard Tart

Ingredients:

  • 225g Plain Flour
  • 175g Cold Butter, diced
  • 50g Caster Sugar
  • Finely grated zest of 1 Lemon (I used my Microplane Zester grater again)
  • 1 medium Egg Yolk

For the Filling:

  • 8 Large Egg Yolks
  • 75g Caster Sugar
  • 450ml Single Cream
  • Nutmeg for grating

Method:

  1. Put the flour in a bowl and rub together until it looks like breadcrumbs. Stir in the sugar and lemon zest.
  2. Lightly beat the egg yolk with 2-3 tablespoons of ice cold water. Using a knife stir in small amounts into the flour until it starts to clump together, but is not too sticky or dry. Using your hands knead lightly until smooth. Shape into a disk, wrap in clingfilm and chill in the fridge for 30 minutes.
  3. Roll the pastry out on a lightly floured surface to 3mm thickness. Line a 23cm (9″) diameter deep flan tin. Prick the base with a fork and chill in the fridge for 30 minutes.
  4. Preheat oven to 200¬įc (180¬įc fan) Mark 6. Put the tin onto a baking tray, line with greaseproof paper. Cover with baking beans (If you do not have any you can use rice) Bake for 12-15 minutes.
  5. Remove the paper and the beans and continue cooking for another 5-10 minutes, until cooked through.
  6. Reduce the oven temperature to 130¬įc (110¬įc fan) Mark 1/2.
  7. Mix the eggs and sugar together with a wooden spoon. Gradually stir in the cream. Strain into a jug to remove any egg strands.
  8. Pour the mixture into the pastry case and bake for 40-45 minutes, until just set with a little wobble.
  9. Grate nutmeg on top, cool on a wire rack. Serve at room temperature. Enjoy!

All ingredients vary so the following nutrition is a guideline only….

I may have a cooking problem! ūü§£

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