A batter which, on cooking, seemingly impossibly, separates by itself into a lower pastry layer with a flavoured custard on top.
If desiccated coconut or flaked almonds are added, they partly float to the surface during cooking. A savoury version using chopped bacon and leek is also known.
The origin of this is not clear, it has been suggested that it is a wartime Ministry of Food invention, and certainly does not seem to be known before about 1950.
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4 large eggs
6oz caster sugar
1 pint milk
1tsp vanilla extract
4 oz melted butter
3 oz plain flour
2 oz desiccated coconut
Whisk together all ingredients and pour the batter into an 8 ins baking dish. Bake 1 hour at 160C/325F
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