Monday, 9 February 2009
For the custard
1 rounded dsp of granulated sugar
2 rounded dsps of custard powder
3/4 pint of milk, full fat or semi skimmed.
Traditionally made in a saucepan on the hob, but I make mine in the microwave.
Place sugar and powder in jug and stir in a small amount of milk. When well mixed stir in remainder of milk. Microwave on high for 3-4 minutes, stirring halfway through. If making in a saucepan stir until it comes to the boil and has thicken.
Friday, 6 February 2009
For the Base:-
250g shortbread biscuits, crushed finely
100g ground almonds
2 tsp ground ginger
75g melted butter
For the Filling:-
675g cream cheese
200g caster sugar
3 tbsp cornflour
2 large eggs, beaten
150ml whipping cream
125g white chocolate, chopped
Grease and base line a 22-24cm spring-form cake tin. I encased mine in foil to waterproof it. Preheat oven to 160'c fan.
Mix all base ingredients together, press into tin and refrigerate.
Using a processor, beat together cheese, sugar and cornflour.
Add eggs, cream and Bailey's and beat until smooth.
Stir in chocolate and then pour mixture over the base.
Place tin in a roasting tray, filled with 1-2cm of hot water. I found it easier to pour water in once the tin was placed on the oven shelf.
Bake for 40 minutes until top is lightly golden and filling is just set.
Leave in tin until cool. It firms a little more as it cools.