The remnants of a delicious Sunday night dinner- perfect for the freezing windy day it was. Home grown roast pork on a bed of sliced onion with rosemary and thyme, roasted pumpkin, sauteed silverbeet with spring onions and pine nuts and steamed broccoli. All beside the onion were home grown.
A scrumptious Pig's Bum (rhubarb steamed sponge pudding really) thanks to Nigella Lawson from her book How To Eat. Definately need to double to recipe- then it is fits perfectly into my pudding tin. I was going to make a 'real' custard last night as we have a lot of eggs at the moment, but didn' quite get to it. So we had our family favourite 'Nina's Custard', amazingly simple and always a winner. Not usually one for product endorsement, but it must be made using Nurses Full Cream Custard Powder.Nina's Custard
2 tbsp Nurses custard powder
2tbsp Nurses cornflour
1 egg
spalsh of milk
2tbsp white sugar
1tsp vanilla
1 cup powdered milk
4 cups water
Mix the milk powder, vanilla, sugar and water in a saucepan and heat gently. In a small bowl mix the custard powder, cornflour and eggs to a smooth paste- use the spalsh of milk to assist. When the milk mixture is warm, slowly pour in the egg mix and whisk gently over a medium heat until thick. Mum always turns it off after the first bubble appears. If you are leaving it to cool don't cover the pan or the condensing water will drip on the custard and ruin the consistency. Also, if you cover the pan it won't form the fabulous skin that many prominent cooks tell you how to avoid! (I love the skin that forms on custard.)
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