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(Shorcrust pastry)

Ingredients for shortcrust pastry:

  • 150 g (6 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Ingredients for filling:

  • 2 large eggs
  • 50 g (2 oz) sugar
  • 250 ml (1/2 pt) milk
  • 75 g (3 oz) peeled and grated coconut
Make shorcrust pastry (see Mammy-apple Pie, p.99). Roll out to line a 20.5 cm (8 in) flan or pie dish. Keep cool.Beat eggs and sugar together in a bowl until light and fluffy. Add milk and grated coconut and stir well.
Pour mixture into pastry case. Bake at 230°C (450°F), Gas Mark 8, for 10 minutes, then reduce heat to 180°C (350°F), Gas Mark 4, and bake for another 25-30 minutes, or until custard is set and pastry is golden brown.

Serves 3-4

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