When I first moved out of my parents’ home in my early twenties, mom provided me with a little handwritten book containing recipes of things that I enjoyed and might enjoy making now that I was on my own. This happens to be her delicious custard slices recipe:
- 1 packet cream crackers
- 1 litre of milk
- 250ml white sugar
- 60ml margarine
- 125ml cake flour
- 100ml cornflour
- 12.5ml custard powder
- 2ml salt
- 125ml cold water
- 3 eggs
- 5ml vanilla essence
- 475ml (250g) icing sugar
- 25ml boiling water
- 10ml lemon juice
Arrange the crackers in rows of 3 in the bottom of a shallow 30 x 23 cm rectangular dish, taking care that the break line in the middle of each lies crosswise across the dish.
Microwave the milk, white sugar and margarine, uncovered, in a deep, 2 litre dish for about 10 minutes on High to scald; stir occasionally so that the sugar will melt faster.
In a medium-sized mixing bowl, combine the cake flour, cornflour, custard powder and salt.
Beat the cold water and eggs together and blend into the flour mixture. Beat a little of the milk mixture into the flour mixture, then beat the flour mixture into the rest of the milk mixture.
Microwave the filling, uncovered, for 7 minutes on Medium High, beating well with a whisk at 1½ minute intervals. Stir in the vanilla essence. Spoon the filling onto the crackers in the dish and smooth the top. Cover this layer with a layer of crackers arranged exactly as before. Allow to stand for a while at room temperature to cool, then chill in the refrigerator.
Sift the icing sugar and blend it with the boiling water and lemon juice. Top the crackers with this, then return the dish to the refrigerator to firm.