CRBC-RO's Online Favourite Recipes Page4

Recipe 10:
Butterscotch Meringue Pie

Ingredients

Pastry Base: 6" to 7" round - already cooked

Filling

100g brown sugar
50g plain flour
250ml milk
2 egg yolks
50g margarine
� teaspoon vanilla essence

Meringue

2 egg whites
100g caster sugar

Method

Combine the brown sugar and flour in a saucepan and gradually add the milk.
Cook over a gentle heat until the mixture thickens.
Allow to cool slightly - then add the egg yolks, margarine and vanilla essence and mix thoroughly.
Pour into the pastry case and spread evenly.
Next whisk the egg whites in a cool grease free bowl until stiff.
Whisk in half the caster sugar then fold in the remainder with a metal spoon.
Spread the mixture in the pastry base on top of the filling.
Cook in a low oven, gas 2, 150�C for 20 - 30 minutes until golden brown on top.

Recipe 11:
Bread and Butter Pudding

Ingredients

6 Slices of white bread crusts removed
50g butter (margarine will do)
2 eggs
50g currants or sultanas or mixture
40g caster sugar
568ml (1 pint) of milk

Method

Thickly spread the bread slices on one side with butter and cut into fingers or small squares.
Put half the bread into a 1 litre (2 pint) ovenproof dish.
Sprinkle with all the fruit and half the sugar.
Top with the remaining bread, buttered side uppermost and sprinkle with the remainder of the sugar.
Beat the eggs and milk well together and strain into the dish over the bread.
Leave to stand for 30 minutes to allow bread to absorb some of the liquid.
Bake in the oven at gas 3, 170�C for 45 - 60 minutes, until set and the top is crispy brown and golden.

Recipe 12:
Boodles Orange Fool

Ingredients

4-6 trifle sponges cut into 1cm thick slices

grated rind and juice of 2 large oranges

grated rind and juice of 1 lemon

25-50g of sugar according to taste

300ml fresh double cream

orange slices or segments to decorate

Method

Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
Mix the orange and lemon rinds and juice with the sugar and stir until the sugar is completely dissolved.
In another bowl whip the cream until it starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Continue to whip until the cream is light and thickened and all the juice is absorbed.
Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken.
Serve decorated with segments or slices of fresh orange.

For many years a speciality at Boodles Club
in London�s St James Street

It is a trifle with a difference!

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