Shaken hot-water pastry

Shaken hot-water pastry

Shaken hot-water pastry

225g flour
1 tbsp caster sugar (leave it out if you're making something savoury)
1/2 tsp baking powder
pinch salt
4 tbsp mild salad oil
1/2 beaten egg
3 tbsp hot water

Put all the ingredients into a lidded plastic box and shake it for at least a minute. When you take off the lid, you will find a lumpy mixture; form it into a ball with your hands, and roll it out on a floured surface. The original recipe says this is enough for a 24cm tin, but I have made this a number of times, and find that it is rather too much for a 24cm tin, better in the next size up, because this pastry is better when it is very thin. You can use this straight away, no need to rest it.

What you need

400ml milk
3 tbsp corn starch
5 tbsp sugar
2 eggs
3 tbsp unsalted butter
1 tsp vanilla essence

Method

Mix eggs with sugar, cornstarch with the milk in a pot.

Place over medium heat, mixing continuously and bring to boil.

When bubbles appeared at the side of the pot, cook exactly 1 min. Remove from heat and stand for 5 minutes.

Mix in butter and flavour.

Place in individual serving and serve with fresh fruits.