INGREDIENTS
60g butter (soft),
1/4 cup castor sugar,
2 eggs,
2 teaspoon vanilla essence,
2 teaspoon Baking powder,
2 cups flour,
1/4 cup milk.

METHOD
Beat the butter & sugar together. In another bowl, beat the eggs, vanilla essence & 1/4 cup milk. Add flour & baking powder to beaten butter & sugar, lastly, add liquid ingredients to make a soft dough. Add more milk if required. Divide the dough into 5 balls. Roll each piece out round & very thinly. Bake the roti’s for ±8 minutes in a preheated oven on 180deg. Once baked, leave them covered with a cloth & start making the custard.

CUSTARD
1 tin condensed milk,
3 tins of boiling water,
1 tin cold milk
4 tablespoon custard.
3 tbsp. maizena
Or u could just use 7 tbsp. custard

pour out the condensed milk in a pot. rinse out the same tin with boiling water. (Be careful as the tin gets very hot!). Then measure the 1 tin of cold milk. Add the custard ( 7 tblsp )..make a paste. Add to the pot. Bring to boil, stirring continuously. Try not to burn the custard. Strain if lumpy. (Fold in whipped fresh cream, this is optional) when cool. Color custard spread on Roti and leave to set in the fridge for at least 4 hours. Cut and decorate with cream or as desired.