A traditional favourite.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Abbigail Damon
2 cups flour
½ cup castor sugar
2 teaspoon baking powder
125g butter at room temperature
2 cups Clover full cream milk
1 tablespoon butter
¼ cup sugar
30ml cake flour
30ml corn flour
5ml vanilla paste
For the pastry:
Cream the butter and sugar until light and pale in colour.
Add the egg and beat until well combined.
Add the remaining ingredients and mix to form stiff dough.
Press into a 20cm greased round pie dish or shallow cake tin, rounding off the edges. Blind bake for 15 minutes at 180°C, then remove the blind baking beans and bake for another 5 – 10 minutes until light brown.
For the filling:
Bring the milk and butter to the boil and combine the remaining ingredients into a smooth paste.
Remove the milk from the heat and slowly pour over the egg mixture while whisking to avoid any lumps or egg from cooking too quickly.
Return to heat and stir until the mixture thicken, then pour into the prepared pastry shell and sprinkle with cinnamon.