Custard Filling Recipe

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.