Custard Sauce

• ½ pint (3 dl) milk
• 2 level tablespoons cornflour

Custard sauce is served with many hot puddings and pies. This is an economical recipe but, nevertheless, a very nice one.

Measure 2–3 tablespoons of the milk into a small basin, add the cornflour and blend thoroughly. Heat the remaining milk to just under boiling point. Draw off the heat and