EGG CUSTARD TART

An old favorite which is still enjoyed today.

Ingredients:

Pastry

175g / 6 oz Homepride Plain Flour

75g/ 3 oz butter

1 egg yolk

30 ml / 2 tbsps cold water

Egg Custard

275 ml/ ½ pint milk

2 eggs, size 3

Egg white from pastry above

50g/ 2 oz caster sugar

Grated nutmeg to taste


Procedure:

1. Preheat the oven to 200° C/ 400° F/ Gas mark 6.

2. Sieve the flour into a bowl and rub in the butter.

3. Mix together the egg yolk with the caster sugar and add to the rubbed in mixture with the water, to form a soft dough.

4. Turn out onto a lightly floured surface and knead gently until smooth and silky. Roll out the pastry to fit a 20 cm (8 inch) flan ring placed on a baking tray.

5. Lift the pastry carefully on the rolling pin and ease into the ring without breaking. Press smoothly round sides and bottom. Cut offs surplus pastry with a sharp knife.

6. Line inside of pastry case with a round of greaseproof paper and arrange baking beans of crusts of bread on top to prevent pastry rising. Bake in preheated oven for 10-15 minutes, then remove greaseproof paper and baking beans.

7. Turn oven down to 160° C/ 325°F/ Gas mark 3.

8. To prepare the egg custard, warm the milk slightly. Lightly whisk the eggs with the egg white from the pastry, and the sugar. Pour in the milk and stir together. Strain through a sieve into the baked pastry case and sprinkle the surface with ground nutmeg.

9. Bake for 35 minutes until the custard has set. Be careful not to overbake as the custard will curdle.


Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes 50 minutes.

Cooks Tip: Always keep the same dried peas of beans for blind baking pastry cases. Store in airtight containers.

WHOLEMEAL BREAD

Makes one small 450g (1lb) loaf and five rolls, or one large loaf

A classic bread, perfect for sandwiches.

Ingredients:

325g/ 12 oz Harvest Gold Wholemeal Flour

150g/ 5 oz Harvest Gold Strong White flour

5g/ 1 tsp salt

15g/ ½ oz white vegetable fat

12g/ 2 sachets Homepride Easy Blend yeast

300ml/ 11 fl oz water (150 ml near boiling, 150 ml cold)

Glaze

1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk

2.5g/ ½ tsp salt

Procedure:

1. Preheat oven to 230° C/ 450°F/ Gas Mark 8.

2. Grease a small loaf tin and baking tray or for a large loaf, a 1kg (2lb) loaf tin.

3. Mix together the flours and salt and rub in the fat. Add yeast.

4. Blend in the water and mix to form a soft dough.

5. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth dough. Shape or mould as required, placing molded joins downwards ready for baking.

6. Beat together the egg with the milk and salt and glaze the shaped dough. Cover with lightly oiled cling film and prove in a warm place until double in size.

7. Remove cling film, re-glaze and bake the rolls for 10 minutes, the small loaf for 15 to 20 minutes of the large loaf for 20 to 30 minutes until well risen and golden brown.

8. Turn out onto a wire rack and re-glaze immediately with the egg mixture to give a shiny appearance. Allow to cool before slicing.

Cook's Notes:

Time: Preparation take about 25 minutes, baking takes up to 30 minutes.

Cook’s Tips: to keep dough warm during proving, place the tins into an insulation container until fully risen. If all wholemeal flour is used, extra water may be needed.

JAM DOUGHNUTS

All age groups appreciate these traditional tea time treats.

Ingredients:

500g/ 1lb 2 oz Harvest Gold Strong White Flour

25 g/ 1 oz margarine25g/ 1oz caster sugar

12g/ 2 sachets Homepride Easy Blend Dried Yeast

300ml/ 11fl oz water (150ml near boiling, 150ml cold)

200g/ 7 oz jam

Coating

100g / 3 ½ oz granulated sugar

5g/ 1 tsp ground cinnamon

Procedure:

1. Sieve the flour into a large mixing bowl and rub in the margarine. Stir in the sugar and dried yeast.

2. Mix in the warm water, stirring continuously with a round bladed knife until well blended together.

3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth.

4. Dived the dough into pieces of about 65g (2 ½ oz), knead into a small round and roll out each to about 10 cm (4 inches) in diameter.

5. Place rounded teaspoons of jam in the centre of the rounds of dough, lightly dampen the edges with a little water and draw the dough together carefully over the jam. Seal well, turn over, and place on a tray and cover with lightly oiled cling film. Prove in a warm place until double their size.

6. Meanwhile heat the oil for frying to 185 °C/375 °F. When the doughnuts have risen place smooth side down in the hot oil and fry for 2 to 2 ½ minutes on each side until golden brown.

7. Drain the doughnuts on absorbent paper and then roll in the sugar and cinnamon which have been mixed together.

Cook’s Notes:

Time: preparation takes 40 minutes, frying takes 5 minutes.

Serving Ideas: cut doughnuts through the waistline and fill with fresh or butter cream.