We have two sets of missionaries here in the Chester Ward (church congregation) area. A set of two young elders (boys) and a set of two young girls. I try to feed each couple once a month. I would feed them more often, but once a month per couple is all we are allowed.
I do like to spoil them when we have them. I like to think that if I had children who were out doing missions someone would be taking good care of them, and so I like to take good care of the missionaries who serve here. They work really hard and sacrifice a lot do to what they are doing, and so I do like to spoil them a bit if I can.
We had the Sister Missionaries here on Tuesday evening for their tea and so I cooked them a nice dinner, and then for dessert I made this Magic Custard Cake, which I served with some lovely fresh English Strawberries.
This is such a delicious cake to make . . . I hesitate to call it a cake really . . . as it is somewhat of a cross between a cake and a pie. The only thing I guess you could say for certain about it is that it's totally delicious, and very simple to make.
It uses simple every day store cupboard ingredients . . . eggs, flour, sugar, milk . . . and a bit of melted butter and vanilla. When you have it all mixed together, you end up with a really thin batter and you think to yourself this is never going to work! It looks like soup . . . but . . . when you put it into the oven and bake it something magical happens . . .
Presto chango! You end up with the most delicious dessert, which has almost a crust on the bottom . . . the most fabulous custardy layer in the centre . . . and a thin layer of cake on top. It really is amazingly marvellous. I am sure it is chemistry that does it! But I don't know just what kind of chemistry!
I only know that we absolutely love it, especially the Toddster! He especially adores custard tarts and warm custard with his fruit pies and puddings and so this is one of his favourite desserts that I make for him. You don't have to serve it with strawberries . . . any fruit will do, and in all truth it's fabulous all on it's own! Simple ingredients. Easy to make. Magically delicious. You just can't ask for more than that!!
*Magic Custard Cake*
Makes one 8 inch round cake
This is an old recipe for a cake which separates into three layers. You get a crust on the bottom, custard in the middle and a cake on top. Dusted with icing sugar and served with fresh berries
it's a delight in the warmer months.
4 large free range eggs at room temperature, separated
1 TBS water
150g caster sugar (1/2 cup plus 2 TBS)
125g of butter, melted (1/2 cup)
115g of plain flour (3/4 cup)
500ml of milk at room temperature (2 cups)
2 tsp vanilla extract
icing sugar to dust
Preheat the oven to 160*C/325*F/ gas mark 3. Butter an 8 inch round baking tin very well. Or line with baking paper and butter the paper. (Don't be tempted to use a spring form pan as this is a very liquid
batter and it would leak out. (I used 8 inch round parchment liners which I get from Lakeland.)
Beat the egg whites until stiff.
In a clean bowl beat together the egg yolks with the sugar, water and vanilla until light. Beat in the melted butter and beat for one minute. Beat in the flour. Add the milk and beat until it is well incorporated.
Gently fold in the egg whites to combine. Pour into the prepared pan. Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted near the centre comes out clean. Allow to cool in the pan
for at least 3 hours prior to serving.
Dust with icing sugar and cut into wedges to serve. We like fresh summer berries with this.