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Date custard with ginger sauce

Ingredients
DATE CUSTARD
12 ml cornflour
250 ml milk
2 ml vanilla essence
5 ml lemon rind, grated
12 ml margarine
4 eggs
150 g dates, chopped
GINGER SAUCE
20 ml cornflour
375 ml milk
12 ml preserved ginger, chopped
80 ml sugar
12 ml margarine
10 ml lemon juice
12 ml orange juice

Method:
Preheat the oven to 180 ºC (350 ºF). Combine the cornflour with a little of the milk to form a smooth paste. Heat the remaining milk. Add the paste to the heated milk and stir continuously until the mixture comes to the boil. Stir in the vanilla essence, lemon rind and margarine. Beat the eggs until pale and fold into the milk mixture with the chopped dates. Pour into a greased 22 cm diameter ovenproof dish. Stand in a baking tin with boiling water in it and bake in the oven for about 30 minutes or until the custard has set. To make the ginger sauce, combine the cornflour with a little of the milk to form a paste. Add the ginger pieces to the remaining milk and heat. Add the sugar and the cornflour paste and bring to the boil, stirring continuously. Simmer for 3 minutes. Remove from the heat and add the margarine, and the lemon and orange juice. Stir thoroughly. Serve with the date custard. Serves 4.

Recipe From : YOU June 01, 1989

Recipe from YOU : June 01, 1989 See what YOU has in store this month. Subscribe now and save!