2020 hasn’t been a year for dinner parties, but hopefully we’ll be able to entertain in our homes again soon. When that time comes, this dessert is bound to impress.
Lemon Meringue Pie is my husband’s favourite dessert, but made the traditional way it’s a lot of work and so I rarely make it for him. This recipe is full of shortcuts – a biscuit base, instead of homemade pastry and sweetened condensed milk/egg/lemon juice filling, instead of a lemon curd filling. I confess I haven’t made it, but I think I’ll give it a try and see if it meets with his approval.
Years ago I used to make a dessert called Impossible Pie, like this it was a recipe that you mixed everything together and as it cooked the heavier ingredients formed a crust and the top was soft. It tasted quite good, but wish I’d had this recipe as the addition of lemon would have made it even better.
I thought this dumpling recipe was interesting because sweet dumplings are usually just flour and water balls that you drop into a golden syrup sauce in a pot on the stovetop. These are a mix of flour, rice, milk and golden syrup and are cooked in a butterscotch sauce in the oven. I haven’t made them yet, but from the picture they look really good.
There’s two things I like about this recipe. Firstly, the combination of apples and raspberries together in the filling – I like the sweetness of the apples and the tartness of the raspberries. And, secondly the addition of rice bran in the crumble mix. I find some crumbles a bit dull, but the mix of rice bran, rolled oats and crushed nuts makes this one tasty.