Elsie’s Pudding Room
Growing up in the 1970’s was a interesting period for cuisine. Peoples palates were changing, shiny new utensil were arriving, cookery tv programs emerged. My Mum was on a mission to improve the diet of my Dad. Only once did I see him cook, he made a salad for us and put raw Corn Flakes on it to give it a crunch. Whereas Mum was both adventurous and talented in the kitchen. Where she really came in to her own was desserts. She had a wonderful range in moist and decadent offerings.
A story that always makes me smile revolves around one Christmas. Mum had made three desserts, and they were all displayed in the conservatory. On returning to school after the break my daughters teacher asked them to write about their Christmas. My daughter proudly pronounced that Granny had a ‘Pudding Room’. Possibly a first for a wee school in Pollok.
So to pay tribute to Mum here is a two for one offer.
Lemon Meringue Pie
Now I have to tell you that I discovered Mum was a cheat. She used Greens Lemon Pie Mix ( thought you got away with that one, eh)
1 x 140g Lemon Pie Mix
1 x Pre-Baked 18cm pastry case
2 x Egg Whites
1 x Egg Yolk
110g x Castor Sugar
Pre-heat ovent to 160 c
Pour the contents of the sachet and stir in 280ml water. Add an egg yolk and bring slowly to the boil. Leave to cool.
Whisk the egg whites whilst adding thesugar a quarter at a time. Keep whisking until you get stiff peaks.
Add the Lemon mixture to the pie, and spread the meringue over the filling until completely covered.
Bake for 25 minutes.
Frangipane
400g x Sweet short crust pastry
Plain flour for dusting
100g unsalted butter
100g Caster Sugar
2 x Eggs
100g x Ground Almonds
Almond Essence
125g x Blueberries
2Tbsp x Flaked Almonds
Roll the pastry out on to a surface with some flour.
Use two tart tins, press in to the tins and the sides. Blind bake for 10-15 mins
Beat the butter and sugar together until fluffy. Beat in the eggs, ground almonds and almond essence.
Divide between the two tart cases then sprinkle in the blue berries and flaked almonds.
Bake at 180c for 20-25 mins.