Week eleven Tuesday and Wednesday.

Lockdown eases.

Lockdown eases, so after Ten Weeks of a daily blog I am moving to 3/4 times a week, we shall see how it goes, hopefully we hope it goes well, we shall see. Meanwhile, I’m not changing anything. The lovely Betty can stay at home for the time being, government guidelines too silly for words, Cleaner can come into my house but daughter can pass through but not linger. BUT I have to ( so that cleaner can come) have to open all doors, windows, cupboards before she arrives and then wipe down all surfaces after she has gone. Does that make sense? Not really, and so we will continue as we were, well almost.

Tuesday saw me making a tart. Basically a Rhubarb and Custard tart, Himself loves Rhubarb and loves Custard, ( homemade of course). Growing up and I believe I have said this before I was unaware that custard could be made any other way than by using Birds Custard Powder. My mum cooked well, she baked well, nothing out of the ordinary, but at least we were not the household who could say ” Cold Meat on Monday, Shepherds Pie on Tuesday etc etc” her repertoire was not enormous but she would try to ring the changes. Sunday’s were special as she would spend the whole day baking and we always had a roast lunch.

As it happened I had Rhubarb that needed using and I also had a pack of puff pastry ( can’t remember why I bought that) that needed using.

I lined a quiche dish with already rolled out puff pastry and baked blind, for about 20 mins.

For the filling

  1. 200 mls milk
  2. 300 mls double cream
  3. 3 eggs beaten
  4. 100 grams caster sugar
  5. 2 tbsp cornflour
  • Now the next step can be done on the stove top with constant stirring or as I do ( as I’m basically lazy) in the microwave.
    • Mix the corn flour with a little of the milk to make a smooth paste
      Heat the rest of the milk, sugar and cream in the microwave until it is boiling, keep an eye on it otherwise it could boil over.
      Pour over the beaten eggs and whisk together,
      Return to the microwave and heat in one minute bursts and stir/ beat in between each heat, add the cornflour mix. Do this until the mixture is thick, if by any chance it does go a bit lumpy then just whisk hard.
  • Pour the custard into the pastry case. Cut the washed Rhubarb into equal lengths and arrange on top of the Custard and bake for about 20 minutes at 180 until the Rhubarb is soft but still maintains its shape.
  • Mix 2 tabs of caster sugar with some boiling water to make a syrup, gently spoon over the top of the Rhubarb.
  • Serve Luke warm with cream or ice cream, or by itself. If you have any left over, cut into portions and freeze them.
  • Rhubarb is native to Siberia cold, rain and nitrogen rich soil all found in Yorkshire. Plants are initially grown outside,mathematics replanted in forcing sheds. The stems must be removed from the root and the work is still done by hand, which is a highly labour-intensive process., and is picked/ gathered by candlelight , so that the stems do not turn green, which they would do if exposed to daylight. Yorkshire prides itself on their Rhubarb and the best has beautiful young pink stems.

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