Ingredients:
Makes enough to fill one 23 cm / 9 in cake
325 ml/11 fl oz milk
45 ml/3 tbsp cornflour (cornstarch)
60g/2.5 oz caster
(superfine) sugar
1 egg
15 ml/1 tbsp butter or margarine
5 ml/1 tsp vanilla essence (extract)
Method:
Blend 30 ml/2 tbsp of milk with the
cornflour, sugar and egg. Bring the remaining milk to just under
boiling point in a small pan. Gradually stir the hot milk into the egg
mixture. Rinse out the pan, then return the mixture to the pan and
stir over a low heat until it thickens. Stir in the butter or
margarine and vanilla essence. Cover with buttered greaseproof (waxed)
paper and leave to cool.