BUTTERSCOTCH() - BUTTERSCOTCH MERINGUE
BUTTERSCOTCH MERINGUE - Butterscotch pudding with a meringue top
A delicious dessert for the sugar addict. It goes well with apricot chicken.
This is one of the family favourites that mum makes.
INGREDIENTS (Serves 4)
- 250 ml (1 cup)
- brown sugar
- (2)
- eggs
(separated)
- 500 ml (2 cups)
- milk
- 20 g (2 Tbsp)
- plain flour
- 20 g (2 Tbsp)
- butter
- 40 g (¼ cup)
- white sugar
PROCEDURE
- (1)
-
Mix flour and brown sugar, adding beaten egg yolks and milk gradually.
- (2)
-
Put on to boil and thicken, stir constantly.
- (3)
-
Take off heat.
- (4)
-
Add butter and mix well.
- (5)
-
Pour into buttered pie dish.
- (6)
-
Beat egg whites with white sugar until meringue consistency and pile on top.
- (7)
-
Bake in a pre-heated oven at
175°C
until meringue is nicely brown.
NOTES
It is very important not to let the oven get too hot!
RATING
Difficulty:
Moderate.
Time:
15 minutes preparation, about 40 minutes cooking.
Precision:
Measure the ingredients.
CONTRIBUTOR
Greg Sharp
Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands
gregor@vu44.uucp