Jelly and custard for grown-ups

Clown divorce: custardy battle

There are 2 versions of this, I wanted to make it thicker for a trifle so reduced the milk to 350ml and took an egg out but left the same amount of everything else

Fish on toast is the best thing in the world

Well, you know...but this is fabulous!

It's lots of butter and is the basis of any Cheese Sauce, Parsely Sauce, or . . . you get the idea

It's simple but you can cock it up if you try to rush it. But then it only takes a couple of minutes anyway so why mess around? this makes about half a pint but you just increase each of the ingredients in this proportion. the important bit s that you have equal amounts (weight) of butter and flour