|1 can||Highlander Sweetened Condensed Milk (395g)|
|1 cup||DYC malt Vinegar|
|2 teaspoons||Colman's Mustard Powder (Hot)|
1. Blend all ingredients. Leave for a few minutes and watch it thicken up.
2. Nice refrigerated for an hour or two before use. Will keep in the fridge for a few weeks in a sealed container.
(If you're really decadent, you'll make a half quantity and use the rest of the condensed milk, a tablespoon at a time, in your instant coffee. If my taste memory is to be relied on, this was the coffee they used to serve in railway cups at the Civic Theatre Lunch Bar in Auckland in the late fifties/early sixties for 9d when espresso was 1s3d everywhere else. You could also buy a mean savoury mince brown bread sandwich very reasonably at the same place. Useful student knowledge.)