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3 eggs
25 g/1 oz/2 tbsp caster (superfine) sugar, plus extra for sprinkling
75 g/3 oz/0.75 cup cornflour (cornstarch)
Grated rind of 1 lemon
450 ml/0.75 pt/2 cups milk
25 g/1 oz/2 tbsp butter or margarine
A pinch of salt
75 g/3 oz/1.5 cups fresh breadcrumbs
Oil, for shallow-frying
90 ml/6 tbsp apricot jam (jelly)
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Method :
Beat 1 of the eggs and reserve. Mix the remaining 2 eggs with the sugar in
a saucepan, then beat in the cornflour and lemon rind. Stir in the milk,
butter or margarine and salt and bring to the boil, stirring. Cook over a
low heat for 3 minutes, stirring continuously, until thick. Pour into a
wetted 18 cm/7 in square tin (pan) and leave in a cool place to set. Cut
into squares and dip each in the beaten egg, then in the breadcrumbs. Fry
(saute) in the hot oil until golden on all sides, then drain on kitchen
paper (paper towels) and serve sprinkled with caster sugar with a spoonful
of apricot jam on top. |