I hope some day that someone will look back here as I have a bit of a dilemma. Well a few actually lol.
I think my main problem is the powdered milk part. I used Marvel, measured out the correct amount and went about mixing it with 150ml of warm water. The mixture went into a solid ball with a sort of chewing gum like consistency that would have taken a world champion weight lifter to try and mix. The mistake I think I made was adding a bit more water until I make a -still very thick- mixture. When mixing this with the other half of the ingredients, the result was like thick custard and probably too pourable.
It has now been in the fridge for 3 or 4 hours and has a sort of skin on top, underneath there is a sort of custard-like goo but it's incredibly lumpy. I could see these lumps before pouring the mixture into the pastry case so I tried whisking it for a while which obviously didn't work either .
So I guess my question is, how do I avoid a million tiny hard milk balls and how do I mix 230g of powered milk with such a small volume of water?