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Strawberry Meringue Pie

  • 1lb. strawberries
  • ¼ lb. castor sugar
  • 1½ oz. flour
  • ¾ gill water
  • 1 yolk of egg
  • ½ oz. butter
  • 2 egg whites
  • 2 tablespoons castor sugar
  • Short Pastry

Clean strawberries and lay aside one or two. Put rest in top of double boiler and sprinkle with sugar. Leave them at the side of the fire for a few minutes till juice runs and sugar melts. Then remove from heat and leave for few hours till more juice is extracted. Roll out short pastry and line plate with it. Fold in edge towards plate to make it thicker and flute with finger and thum. Line bottom of pastry with a round of buttered paper. Sprinkle rice on bottom and put pastry to bake. When it is set remove rice and paper and finish cooking the case. Then put aside to cool. Mix flour to a smooth paste with water. Add the mixture to the strawberries. Bring to the boil, and simmer for a few minutes, stirring well. Then cool slightly. Add the beaten egg yolk and butter and cook again gently a minute or two without boiling. Cool and turn into the pastry case. Whisk the whites till stiff and fold in some castor sugar. Heap the merinque on top. Dust with sugar and put into cool oven to set and be lightly coloured.