450 g Plain flour (1 lb)
150 g Icing sugar (5 oz)
1 pn Salt
1 Vanilla pod (optional)
225 g Unsalted butter (8 oz)
1 Egg
1 tb Milk
Sift the flour, icing sugar and salt together. Split the vanilla pod,
if using, scrape the seeds and mix into the flour. This is an
optional extra but it gives a wonderful taste to the pastry for any
pudding flans.
Rub in the butter to give a breadcrumb texture. Beat the egg with the
milk and work into the mix to form a dough. Wrap in cling film and
leave to rest in the fridge for 20-30 minutes before using.
Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
