Custard slices

Makes 27 slices

The cracker base means there is almost no work involved in making these all-time favourites.

1 packet (200 g) cream crackers

1 litre milk

200 g (250 ml) white sugar

50 g (60 ml) butter or margarine

70 g (125 ml) cake flour

50 g (100 ml) cornflour

12,5 ml custard powder

2 ml salt

125 ml cold water

3 eggs

5 ml vanilla essence

250 g (475 ml) icing sugar

25 ml boiling water

10 ml 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 butter or margarine, uncovered, in a deep 2 litre dish for about 10 minutes on 100 power to scald; stir occasionally so that the sugar will melt faster.

In a medium-sized mixing bowl, combine the cake Hour, 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 70 power, beating well with a whisk at 14 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.

Cut into slices the size of half a cracker immediately before serving.

(Annette Human - Microwave Winners 1988)