Shortcrust base filled with baked set custard with dried fruit, sweet spices and peel.

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Bedfordshire Pudding

6 oz short pastry
2 oz currants
2 oz raisins
1 tbsp candied peel
2 eggs
1 tbsp sugar
Grated nutmeg
1/3 pt milk

Line a flat dish with the pastry and decorate the edges. Beat the eggs with the sugar and nutmeg, then add to the boiling milk. Add the fruit and peel to the custard, pour into the dish and bake for half an hour or until set, sprinke with sugar. Serve hot or cold.