LEMON MERINGUE (no pastry needed)

500ml (1 pint) milk
2 eggs – separated
1/2 c sugar, plus more
1 c breadcrumbs
30g butter
juice of 1 small lemon – divided or need extra?
1/2 grated rind of lemon

Warm milk and pour over breadcrumbs.
Cream b&s, add yolks then beat well. Add to breadcrumbs, then add lemon.
Bake in buttered dish til firm and slightly brown.

Meringue  – beat egg whites to a stiff froth with 3 Tab sugar and a little lemon juice.
Pour over base and brown slightly in oven or grill. Serve hot or cold with cream.


1.5 cups flour
1 cup fruit – try dates, peaches, nuts, figs
1 cup milk
2 Tab treacle
2 Tab shortening
1 tsp bicarb
2 Tab sugar
2 Tab breadcrumbs

Dissolve bicarb in the milk and mix all ingredients together. Steam for 3 hours.