March 30, 2017 / Lyn Jones / 0 Comments
2 cups milk
1/4 cup rice
1/3 tsp salt
2 egg whites
1 Tab butter
1/3 cup sugar
1/2 tsp vanilla
1/2 cup raisins
1/2 cup whipped cream
MERINGUE:
2 egg whites
4 Tab sugar
Scald the milk, add the rice and salt – cook until rice is soft.
Then add butter, sugar, vanilla & raisins.
Beat 2 egg whites until stiff and add them in. Then beat in the cream.
Pour into a greased pudding dish, bake in mod oven 15-20 mins.
MERINGUE: Beat remaining whites with sugar. Cover rice with meringue,
sprinkle with extra sugar and bake until light brown and crisp on top.
Serve with a stiff sauce.
January 17, 2017 / Lyn Jones / 0 Comments
750g loganberries
4 oz sugar
1 cup milk (breakfastcup size)
2 eggs, separated
vanilla essence
hot water
1. Mash the berries with a fork then rub them through a fine sieve. Add sugar & leave to stand.
2. Warm the milk then beat it into the yolks. Stir together over hot water until thick. Remove from heat and add a few drops of vanilla essence. Cover and leave to cool.
3. Then add the fruit mixture and beat together until well combined. Add more sugar if needed.
4. Whip the egg whites very stiff and fold into the mixture carefully but thoroughly.
Put into glasses and leave in a cold place for some time.
5. Just before serving, decorate each glass with whipped cream and whole loganberries dipped in sugar.