1/2 tin milkmaid
1 oz butter or magarine
1 to 2 ozs sugar
1/2 tin water
1 oz cornflour
2 egg yolks
1/2 tsp vanilla

Method
Place magarine in pan,allow to melt,then add sugar. Cook without
stirring till sugar turns an amber colour. Blend cornflour in a
little milkmaid, add balance milkmaid to the sugar caramel, stir
till caramel dissolves. Add blended cornflour, cook stirring for
about 3 mts. Lastly add the beaten egg yolks, Cook for another 2
mts. Add essence, remove from heat, stir well. Spoon the butter
scotch onto butter bowl, top with meringue, sprinkle, nuts bake
at 300f for about half an hour. Serve hot or cold.

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