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Lemon Meringue
Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith
Lemon Meringue
This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6 – 8 slices.
Crust:
½ packet tennis/marie/tea biscuits
100g butter, melted
Filling:
1 tin condensed milk
½ cup lemon juice
Zest of 1 lemon
3 extra large egg yolks
Topping:
3 extra large egg whites
1 Tbsp caster sugar
¼ tsp cream of tartar
Make the base by crushing the biscuits finely, mix with the melted butter. Lightly grease a flute pie dish or any other suitable dish. Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon. Refrigerate until firm or leave in the freezer for approximately 30 minutes.
Meanwhile make the filling. Mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl. When the base has set pour the filling on top.
Using a clean mixing bowl, whisk the egg whites until stiff. Fold in the castor sugar and the cream of tartar. Pile the egg white on top of the filling. Bake in a preheated oven at 180 degrees Celsius for
15 – 20 minutes until the top is golden brown. Remove from the oven, leave to cool down completely and refrigerate for about 2 hours before serving.
Lemon Meringue
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© Cape Malay Cooking & Other Delights
Pear and Chocolate Pudding
Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith
Pear & Chocolate Pudding
This dessert is so versatile and is suitable for both winter or summer. Serve the pear and pudding with vanilla ice cream on a warm day. For a cold winter’s day it can be served with a chocolate sauce and or thin custard. Very easy to make with the minimum of fuss using everyday store cupboard ingredients.
Ingredients:
3 large eggs
¾ cup sugar
½ cup juice of the canned pears
½ cup vegetable oil
2 tsps baking powder
¼ cup cocoa powder
1 tsp cinnamon powder
1 cup cake flour
2 (410g) tins canned pear halves
Butter for greasing
Method:
Preheat the oven to 190 degrees Celsius. Grease a 20cm square dish with the butter. Arrange the pear halves in the dish, cut side down. In a large mixing bowl, mix all the ingredients together using an electric mixer. Pour the mixture over the pears. Bake in the preheated oven for 30 minutes, it will be slightly gooey when baked. Cool down slightly before cutting into squares, serve with thin custard, chocolate sauce or vanilla ice cream. Cut into approximately 9 slices.
Arrange the pear halves in a greased oven proof dish
Pour the chocolate mixture over the pears
Chocolate sauce
100g good-quality dark chocolate
1 Tbsp butter
½ cup fresh cream
1 Tbsp sugar
Break the chocolate into small pieces. Microwave in a suitable bowl for about 1 – 2 minutes, checking every 30 seconds on its progress until it is melted. Heat the cream, butter and sugar over low heat until the butter has melted and the sugar has dissolved. Pour the cream over the chocolate and stir well. Serve with the pear and chocolate pudding. Delicious serve whilst still warm.
Serve with chocolate sauce
Serve with chocolate sauce and vanilla ice cream
Serve with chocolate sauce and vanilla ice cream
Pear & Chocolate Pudding
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
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