"Blast from the past" cooking challenge

[marriedguy]

Millet is usually used for stews, curries and stuffings (seasonings).

Could I interest you in some millet tartlets?

Put 200g (7oz, 1 3/4 cups) millet flour, 400g (14oz, 1 3/4 cups) caster (superfine) sugar and 8 beaten eggs into a bowl. Work the mixture well and add a generous pinch of salt and finely chopped zest of 2 lemons. Add 1.5 litres(2 1/4 pints, 6 1/2 cups) boiling milk and mix well. Pour the mixture into a small plain round buttered moulds and cook in a preheated oven at 220 C (425 F) for 25-30 minutes.

Yum.

[dumb mum]

I still have my first ever recipe book entitled "The Pooh Cook Book" by Katie Stewart.  My favourite section is "Smackerels, Elevenses, and Teas" which has delights such as Chocolate Crinkles, Honey Spice Cake and Gingerbread Men.

Hmmm - must get baking for a blustery day   

[scoobydoo]

OH my gosh, that reminds me that I have a Nancy Drew Cookbook somewhere. 

[Mrs Sparkles]

Could I interest you in some millet tartlets?

... Pour the mixture into a small plain round buttered moulds...

Hey MG, thanks for these. Should we expect the mixture to rise? (I'm guessing not, as the eggs are beaten without the sugar). How many/ how big should the moulds be?