A good start to the day

(this wasn't taken today, notice no vegemite, but it is a favourite of ours 'Big Ears' with a mohawk!)

Dippin’ eggs and vegemite soldiers for breakfast (Spunky Monkey’s suggestion) A lovely way to start the day spent: relaxing with friends at the pool, making real custard to go with Grandma’s leftover plum pudding, making necklaces out of milk bottle tops and dancing in fairy dresses.

I realise that it is the middle of summer, but you really do need custard with plum pudding. Here is my custard recipe that Spunky Monkey helped me make today.

Custard

• 2 cups (500 ml) milk
• 300 ml thickened cream
• 1 vanilla bean (split lengthways) or 1 teas. vanilla extract
• 6 egg yolks
• 1/3 cup castor sugar
• 2 teas. cornflour

Heat the milk, cream and vanilla bean in a large saucepan over a medium heat. Bring to just below boiling point, then remove from the stove and leave to infuse for 15 minutes (only do this if you are using the vanilla bean.) Whisk together the egg yolks and castor sugar until thick and creamy. Add the cornflour and mix well. Gradually whisk the hot milk (strain if using a bean, if not add the vanilla extract now) into the egg mixture, then return the custard to the same pan and medium heat. Using a wooden spoon, stir gently , but continuously, reaching the base and the corners, for 4-5 minutes until the custard is thick enough to coat the back of a spoon. (when you run a finger along the spoon, it should leave a trail.) Cool for 15 minutes, stirring occasionally. Then cover directly with cling film to prevent a skin forming.