1 packet lemon pie filling
1 tin of pineapple pieces
50g 2 oz of sugar
1 small pan
2 oven proof dishes
Switch on the oven gas mark 4 350f 180c
Open the tin of pineapple put the juice in the jug add water to make 250ml 1 1/2 ping of liquid.
Separate the eggs, place the yokes and lemon pie filling in the pan. Put the whites in a mixing bowl.
Add the 250ml 1 1/2 pint of water and juice of water and juice to the egg yolks. Place pan on the stove and heat gently, stirring all the time until the mixture boils and thickens. Add the pineapple pieces to the lemon sauce and mix well. Pour into the oven proof dishes. Whisk the egg whites till they are very stiff and form peaks. Add the sugar and fold in with a metal spoon. Spoon the mixture over the top of the two dishes. Bring the mixture up into peaks using your spoon. Place the dishes in the oven to bake for 15 minutes or until peaks are golden brown. This pudding can be served hot or cold.
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“I CAN COOKPUDDINGS
SERIES) (VOLUME 2)
200g 8oz fresh minced meat 2 tablespoons cooking oil 1 small onion A little-beaten egg A little flour Pinch of salt Pinch of pepper ½ teaspoon mixed herbs 1 clove of garlic 2 tomatoes 1 small Lettuce 4 bread rolls
Frying pan Spatula Sharp knife Mixing bowl Fork Plate Tablespoon Teaspoon Serving platter
Preparation Put the minced meat into the mixing bowl, add the salt pepper and mixed herbs. Skin the onion and clove of garlic. Cut into small pieces and add to the minced meat. Beat the egg in the small bowl and add 2 tablespoons of egg to the mixture. Mix all the ingredients well with your hands. Divide the mixture into 4. flour the table top and shape each burger into a round flat shape coating both sides with flour. Heat the cooking oil in the frying pan on a low heat. When the oil is hot add the burgers and cook on both sides until golden brown. Cut and toast your bread rolls. Place the burger slice of tomato and lettuce leaf on one side of the roll. Add a source or relish. Put the other side of the roll on top. Serve hot.