Egg Custard

Ingredients:

• 4 large eggs
• 6 Tbsp caster sugar
• 1 pint milk
• Grated nutmeg, to taste

Method:

1. Beat the eggs and sugar together. Heat the milk just below boiling point, and then beat it into the egg mixture.
2. Strain the custard into the dish and sprinkle the surface with nutmeg.
3. Cover the dish with a doubles sheet of grease proof paper and fasten with string, making a handle across the top so that the pudding can be lifted.
4. Put the pudding in the steamer, suspend it over a pan of simmering water and cook the Egg Custard for about 45 minutes (the water underneath must be just simmering; if it boils, the custard will curdle).
5. To check if the custard is ready, remove the greaseproof paper and push a steel knife into the custard – if it comes out clean, the mixture is set.
6. Serve hot.