BEV’S POST TOASTIES PUDDING/TART
(you can double the recipe)
4 cups post toasties
1 cup sugar, divided in half
½ cup butter, slightly melted
2 cups milk
3 egg yolks, well beaten
1 teaspoon vanilla essence
2 tablespoons maizeina
Egg whites, stiffly beaten
Crush the post toasties and mix with half the sugar and melted butter. Put into a Pyrex dish or big tinfoil roaster if doubling recipe. This is the crust.
Boil the milk and the other half cup of sugar and stir the well beaten egg yolks into the mixture, add the vanilla essence. Thicken with the maizina. Pour mixture over post toasties crust.
Top with stiffly beaten egg whites. Bake at 350 F (180 C) for 30-40 min. Enjoy with pouring cream.
Source: Bev Lahoud
