Serves 6 to 8.
300ml double cream
1 tbl spoonful icing sugar
1 cup full fat Greek yoghurt
8 shop bought meringue nests, crushed coarsly
200ml lemon curd, best quality gives best result
4 passion fruits, pulp from
100g fresh raspberries
Beat cream and sugar until soft peaks form, fold in yoghurt. Arrange the meringue over a plate and spoon the creamy mixture over the meringue. Drop spoonfuls of lemon curd over the cream, swirl with a fork and top with passion fruit pulp and raspberries. I use Pertshire Preserves Lemon Curd which I get from Iain at the Stockbridge Sunday market in Edinburgh, it’s the best apart from when my Mum made lemon curd. Best assemble no more than an hour before eating
1cup caster sugar
1 teaspoon baking powder
6oz butter cold diced
1 cup jumbo rolled oats
1 cup pecans ground in food processor
2 1/2 cups dried apricots chopped
1/3 cup marmalade
extra 1 1/2 oz butter melted
Preheat oven to 170 fan. Put the apricots in a pan with 1/2 cup water and boil gently until water absorbed. Leave to cool.
Put the flour, sugar, baking powder and butter and procedd until a sort of crumble forms. Mix in the oats and ground pecans. Reserve a cupful of the crumble and press the rest into a greased ans lined 8x12inch baking tin.Bake for 15mins until golden. Cool for 10 mins or so then spoon apricots evenly over the base. Dot over the marmalade then and sprinkle the reserved crumble over the top. Spoon on the melted butter and bake for 30-35 mins until golden. Allow to cool aompletely in the tray. Serve sliced into squares.
- 200gm blanched almonds
- 8oz caster sugar
- 6oz butter
- 3 eggs
- 31/2 oz self raising flour
- Grated zest of two oranges
- 14 oz rhubarb sliced into 3/4 inch pieces
Preheat oven to 160 fan. Grease and line a 9in loose bottom cake tin. Blend the almonds in a food processor until coarsely chopped, remove 1oz then continue to blend the rest until like bought ground almonds.
Put 6oz of the sugar in a bowl with the butter, eggs,flour, orange zest and ground almonds and beat with an electric whisk until smooth.
Turn the mixture into the tin and level. Scatter with the rhubarb. Sprinkle with the rest of the sugar and chopped almonds.
Bake for about an hour until risen and firm to touch. A skewer inserted into centre should come out clean.
- 1 8inch sweet pastry case(I buy mine from waitrose due to a total failure to handle sweet pastry)
- 2 whole eggs
- 85gm caster sugar
- 65ml single cream
- 40ml lemon juice
- 40ml lime juice
- 1 punnet of blackberries or any other fruit you fancy to decorate.
- For Raspberry sauce to serve
- 1 punnet rasps
- sugar to taste
- I sometimes grate the lime rind and add to filling
Preheat the oven to 160c. Place the eggs and sugar in a bowl and beat to mix. Add the cream and juices and beat to combine. Pour into pastry shell and bake for 30 minutes.
Allow to cool and decorate with the blackberries
To make the raspberry sauce just liquidise the rasps with some sugar and rub the puree through a seive to remove seeds. Now would be a good time to add a little liqueur if you fancy, perhaps framboise or cointreau.
- For six to eight small portions[it is very rich ]
- For the crust
- 100gm butter melted
- 250gm digestive biscuits
- a little extra butter to grease pie plate-A 21 cm pie plate
- For the filling
- 4 large egg yolks
- 1 can [397gm]condensed milk
- juice and grated zest of 3 limes plus extra lime zest to decorate
- 250ml double cream
preheat oven to 160[fan] and grease pie plate
crush biscuits in food processor and add melted butter
Press resulting crumbs into pie plate and up the sides
Bake for 20 mins until gold and cool completely.
For the filling put the egg yolks condensed milk lime juice and zest in a bowl and mix well. pour into cold crust and place in fan oven at 130 for 20 mins. Cool completely and chill overnight. When ready to serve whip cream and spread over pie. Grate a little lime zest to decorate