Nana's Lancashire impossible pie-tart
- 4 large eggs
- 1/2 cup plain wheat flour
- 1/2 litre reduced fat milk
- 125 grams butter
- 1 cup caster sugar
- 1 cup desiccated coconut
- 3 teaspoons vanilla extract (substitute with vanilla sugar if preferred)
This impossible pie-tart magically forms into three layers during baking and can be enjoyed either warm or cold.
Preheat your oven to 180 degrees C. Grease a 24cm deep quiche baking dish (24cm deep pie baking dish).
In a bowl, beat the four eggs lightly, and then stir in all other ingredients, until mixed well.
Slowly pour the mixture into the baking dish. Bake for 40 minutes OR the top becomes lightly browned.
Can be made up to two days ahead, when kept well covered in your refrigerator.
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