This is a baked custard pie with a difference - because it essentially makes itself. All you do is mix all the ingredients and bake - and when it comes out, it has a soft pastry crust on the bottom, and a moist wobbly custard filling on top.
The Recipe
Ingredients:
- 100g Plain flour
- 200g Caster sugar
- 75g Butter or vegetable spread
- 400ml Milk
- 4 Eggs
- 1 Teaspoon vanilla essence
- 1 Teaspoon grated or ground nutmeg
Method:
Put all the dry ingredients in a large mixing bowl.
Preheat the oven to 170C (or 160c if it's a fan oven).
Rub the inside of an 8 inch (20cm) flan dish with butter.
Melt the butter over a gentle heat, or by placing it in a cup in the microwave for 30 seconds.
Add the butter, and all of the other ingredients to the bowl.
Using a large balloon whisk or electric mixer, whisk the mixture until it forms a smooth, consistent batter texture.
Place the buttered flan dish on a tray (in case of spills during cooking).
Pour in the mixture and allow it to stand for a couple of minutes.
I added a little more shaved nutmeg at this stage, but it's not really nevessary.
Place in the oven and bake for 50 to 60 minutes.
Towards the end of cooking, the filling of the pie will start to puff up quite noticeably - starting at the outside edge and progressing in toward the middle.
By the time it's risen all the way to the centre, it's done.
Sadly, this very impressive souffle - like appearance doesn't persist - after a few minutes, it will sink back down to look more like a pie. This is normal.
Leave to cool for at least half an hour. The pie can be served warm, room temperature or chilled.
