which dessert is your favourite?

Answer 1

Lemon meringue pie

Serves 6



Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours







Ingredients
For the sweet shortcrust pastry
225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the lemon curd
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar



Method
1. Sift the flour and salt into a mixing bowl.
2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
6. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
12. Serve warm or cold in slices.

Answer 2

chocolate chess pie all the way!
(its more like a brownie)
heres the recipe:

INGREDIENTS:
1/4 cup butter
1 1/2 ounces unsweetened chocolate
1 1/2 cups sugar
1 tablespoon flour
pinch of salt
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1 unbaked 9" pastry shell
PREPARATION:
Melt butter with chocolate. In a mixing bowl, combine chocolate and butter mixture with sugar, flour, salt, milk, eggs, and vanilla; beat with electric mixer for 5 to 6 minutes. Pour filling into prepared pastry shell; bake at 350° for 35 to 45 minutes, until set.

Answer 3

I don't normally do puddings but Creme Caramel is one of my favourites along with Proffiteroles and cream.

I love the old jelly and cream or custard as well.

Answer 4

Tiramassu

Answer 5

Sahara

Answer 6

Yellow butter recipe cake with cream cheese frosting topped with fresh fruit!

Answer 7

Apple crumble

Answer 8

Black Forest Gateaux with double cream

Answer 9

Chocolate fudge cake with whipped cream.

Answer 10

Spotted Dick and Custard,food of the Geordies.