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4 c milk 3 T cornflour 2 T flour 2 T custard powder 2 eggs, separated 1 t vanilla essence ½ c melted butter ¼ t salt
Cinnamon-and-sugar mixture
1. Combine the cornflour, flour, custard powder and salt and mix to a paste with a little of the cold milk.
2. Boil the rest of the milk and stir in the flour mixture slowly. 3. Stir continually until it thickens, taking care that it does not burn. 4. Beat the whites and yolks of the eggs separately. Add the yolks to the above mixture and mix well.
5. Remove from the heat and fold in the stiffly beaten whites. Add the essence.
6. Dish the mixture, one teaspoonful at a time, into a serving dish, pouring ½ t melted butter and 1 t cinnamon-and-sugar over each dumpling.
7. Pour over the rest of the butter. 8. Serve hot.