While many desserts are dependant on the season, there are some delicious treats that can be enjoyed all year round.
Lemon Meringue Pie
Ingredients:
- zest and juice of 3 lemons
- 3/4 pint water
- 6 tablespoons cornflour
- 6oz sugar
- 6e gg yolks
- knob of butter
For the topping:
- 6 egg whites
- 12oz caster sugar
Method:
- Line and bake blind one 8 inch-flan dish.
- Mix cornflour with water taken from3/4 pint.
- Put remaining water into saucepan with lemons and 6 oz sugar and bring to boil.
- Remove from heat add cornflour and beat vigorously.
- Add egg yolks and knob of butter continuing to beat until smooth and shiny.
- Pour into pastry case and allow to cool.
For the topping:
- Put egg whites into mixer with 8 oz of sugar, whisk until stiff and standing in peaks.
- Fold in remaining sugar and top lemon base.
- Bake at 275oF / 140oC for 30 mins.
Old English Baked Rice Pudding
Ingredients:
- 50g (2oz) raisins
- 2 tablespoons brandy (optional)
- 50g (2oz) butter
- 50g (2oz) caster sugar
- 110g (4oz) pudding or short-grain rice
- 700ml (1 1/4 pints) full-cream milk
- 300ml (1/2 pint) single cream
- 1 vanilla pod
- Thinly sliced zest of 1 lemon
- Freshly grated nutmeg
Method:
- Preheat oven to 160oC (325oF / gas mark 3).
- Soak the raisins in the brandy while you are preparing the pudding (this is optional; you can stir in the raisins straight from the packet if you prefer).
- Melt the butter in a pan and dissolve the sugar in it.
- Add the rice and boil up until the mixture is golden and bubbly.
- Pour on the milk and cream and heat gently.
- Split the vanilla pod, and add to the mixture with the lemon zest and stir well until just boiling.
- Remove from the heat, stir in the raisins (and brandy, if using) and pour into a shallow earthenware dish.
- Grate some fresh nutmeg over the top.
- Bake for 2 hours. By this time, the mixture should be almost set and there will be a golden skin on top.
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