Manchester Tart

6 oz shortcrust pastry
15 fl oz milk
2 slightly rounded tbsps custard powder
2 oz sugar (2 rounded tbsps)
2 rounded tbsp strawberry jam

Preheat the oven to Gas Mark 6 (200C). Use the pastry to line a 7-inch flan ring placed on a baking sheet. Place a round of greaseproof paper on the pastry and cover with baking beans, and bake blind for 10 minutes on the second shelf from the top. Remove the paper and beans, and bake for 20 minutes longer. Cool pastry on a wire rack and then spread jam in the bottom.
Blend the custard powder with a little of the milk and stir in the sugar. Bring the remainder of the milk to the boil, and pour over the custard powder, stirring all the time. Return to the saucepan and cook for 3 minutes, stirring continuously. Cool until lukewarm and pour evenly over the jam in the pastry case. Allow to cool. The custard should have set. Serves 6.