1,250 ml (5 cups) milk 1 cinnamon stick 60 ml (4 tbs) Maizena 60 ml (4 tbs) cake flour 60 ml (4 tbs) Moir's Custard Powder 4 eggs, separated 5 ml (1 t) Moir's Vanilla Essence 2.5 ml (½ t) salt 125 g (½ cup) margarine, melted 250 ml (1 cup) Huletts White Sugar mixed with 1 tbs cinnamon 2 x foil loaf pans Bring 4 cups milk and cinnamon stick to the boil. Mix Maizena, flour and custard powder together. Beat egg yolks, 1 cup milk, vanilla essence and salt together.Mix the Maizena mixture and egg mixture together. Stir until the mixture is lump free.Remove the cinnamon stick from the boiled milk and add a bit of the hot milk to the Maizena and egg mixture. Stir thoroughly and add this mixture to the rest of the hot milk whilst stirring continuously. Add salt.Boil over medium heat until thick and done. Leave the mixture to cool and fold in the beaten egg white. Spoon a bit of melted margarine in each of the foil pans. Dip a metal spoon in the melted margarine and place spoonfuls of the cooked custard mixture in the foil pans. Divide the mixture between the two pans.Sprinkle a layer of cinnamon sugar and melted margarine between each layer of custard dumplings. Finish with a layer of cinnamon sugar and margarine.
Bring 4 cups milk and cinnamon stick to the boil. Mix Maizena, flour and custard powder together. Beat egg yolks, 1 cup milk, vanilla essence and salt together.
Mix the Maizena mixture and egg mixture together. Stir until the mixture is lump free.
Remove the cinnamon stick from the boiled milk and add a bit of the hot milk to the Maizena and egg mixture. Stir thoroughly and add this mixture to the rest of the hot milk whilst stirring continuously. Add salt.
Boil over medium heat until thick and done. Leave the mixture to cool and fold in the beaten egg white. Spoon a bit of melted margarine in each of the foil pans. Dip a metal spoon in the melted margarine and place spoonfuls of the cooked custard mixture in the foil pans. Divide the mixture between the two pans.
Sprinkle a layer of cinnamon sugar and melted margarine between each layer of custard dumplings. Finish with a layer of cinnamon sugar and margarine.