RICH SHORTCRUST PASTRY:

Imperial:

4 oz. flour
2 tbsp. caster sugar
1/2 tsp. salt
1 egg yolk
1 tbsp. lemon juice
6 tbsp. butter, soft but not melted

Metric:

100 g. flour
2 tbsp. caster sugar
1/2 tsp. salt
1 egg yolk
1 tbsp. lemon juice
6 tbsp. butter, soft but not melted

American:

1 c. flour
2 tbsp. caster sugar
1/2 tsp. salt
1 egg yolk
1 tbsp. lemon juice
6 tbsp. butter, soft but not melted

Combine flour, sugar and salt in a mixing bowl. Make a "well" in the center of the flour and put in the egg yolk and lemon juice. Mix the flour into them by degrees. When they have been taken up by the flour, gradually work in the butter until the mixture clings together, leaving the sides of the bowl. Cover and leave in a cold place for 30 minutes before rolling out.

FILLING:

Imperial:

1 8 fluid oz. thick custard
1/2 tsp. vanilla extract
2 lg. ripe mangoes, sliced
1 sm. pkg. fruit jelly (gelatin)

Metric:

450 ml. thick custard
1/2 tsp. vanilla extract
2 lg. ripe mangoes, sliced
1 s, pkg. fruit jelly (gelatin)

American:

2 1/4 c. thick custard
1/2 tsp. vanilla extract
2 lg. ripe mangoes, sliced
1 sm. pkg. fruit jelly (gelatin)

VANILLA CUSTARD:

Imperial:

4 eggs or 6 to 8 egg yolks
1 pt. milk
4 oz. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract or vanilla bean

Metric:

4 eggs or 6 to 8 egg yolks
500 ml. milk
100 g. sugar
1/4 tsp. salt
1 1/2 vanilla extract or vanilla bean

American:

4 eggs or 6 to 8 egg yolks
2 1/2 c. milk
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract or vanilla bean

Beat eggs or yolks with sugar and salt. Bring milk to boiling point and stir quickly into eggs. Cook the mixture over hot water, stirring constantly until it thickens, being careful not to overcook it. Take it off the heat source as soon as it begins to thicken and cool it before use. To flavor it either add vanilla extract at this point or put a vanilla bean into the milk while it is heating. It must be taken our before the milk is added to the eggs, but it can be washed and dried for later use.

Line a well greased oven proof dish with the pastry and bake "blind: in a hot oven. 400 degree F.; 200 degrees C.; Gas Mark 6 for about 20 minutes. Mix the vanilla essence into the custard and spread over the cooled pastry. Arrange the peeled sliced mangoes over the custard. Dissolve jelly in half a pint of boiling water and allow to cool. Spoon jelly over mangoes and leave to set. Serve cut in slices.