Tastes best chilled.
So good I've gained 2lb - 10 Nov 2011
An absolutely gorgeous egg custard and very easy to make too, my only criticism is the cooking temp of 200c is too high all the way through and can burn the top and pastry edge. I have found it better to start off at 200 for 25 mins and reduce to 150c for the remaining time. - 30 Apr 2014
The biscuity base was a bit of a challenge to roll and put in the tin, but by golly it was worth the mess! Absolutely delicious. - 13 May 2012