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.


You can make this recipe as six self-saucing puddings or one large family size pudding.  Tinned cherries are used and that makes it an all-year round pudding, although I think eating it hot and with a large dollop of cream screams ‘winter’ to me.


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.