recipe

Jean’s lemon freezer cake

My neighbour, Jean, gave me this easy-to-make lemon dessert recipe that is simply delicious. It can be made and kept in the freezer, taking it out and cutting a slice to eat whenever you want.

Ingredients

Ingredients for Jean's lemon freezer cake
Ingredients for Jean’s lemon freezer cake
  • 4 oz (114 g) icing sugar
  • Zest and juice of lemon
  • 300 ml double cream
  • 2 oz (57 g) meringue nests
  • half a 300 g jar lemon curd
  • 2 lb loaf tin (or similar) lined with clingfilm

Put the icing sugar plus the juice and zest of the lemon in a large bowl. Mix together until the icing sugar has dissolved.

Mixing lemon zest and juice with icing sugar
Mixing lemon zest and juice with icing sugar

Add the double cream and whisk all together until it forms soft peaks.

Roughly crumble the meringue nests into the mix, add teaspoonfuls of lemon curd as well.

Using a metal spoon gently fold the meringues and lemon curd into the cream. This does not need thorough mixing, finding areas of lemon curd when eating is good.

Roughly mix the meringue and lemon curd
Roughly mix the meringue and lemon curd

Spoon the mix into the lined tin. Cover with clingfilm and place in the freezer for a few hours.

Spoon the mixture into the tin and cover with clingfilm
Spoon the mixture into the tin and cover with clingfilm

The cake is now ready to eat.

Take the cake from the freezer and remove from the tin.

Finished dessert
Finished dessert

Turn it out onto a plate and remove clingfilm. You now have the lemon dessert. Single slices can be cut from the cake as you want them with the remainder returned to the freezer just wrapped in the clingfilm. It will keep for up to three months.

Jean's lemon freezer cake
Jean’s lemon freezer cake

Enjoy!

recipe

Nannie Crumble

My grandchildren enjoy the apple crumble I make, but call it Nannie Crumble. Here’s how to create it.

Ingredients for crumble
Ingredients for crumble

Ingredients

  • 1 lb cooking apples
  • 3 oz sugar ( 2 oz for the puree, 1oz for the crumble)
  • 2 oz porridge oats
  • 2 oz self raising flour
  • 2 oz butter

Firstly make the apple puree for the crumble. Peel and roughly chop or slice two or three large cooking apples dropping them into water as you go to prevent them from browning.

When all the apples are chopped, take them out of the water and put them in a saucepan. Add some water to the bottom of the pan to prevent the apples sticking – depending on the variety of apple you may need more or less water. Add 2 oz sugar to sweeten the apples. Cook the apples on a medium heat until soft.

I then mash the apples using a potato masher. You can leave them in soft chunks if you prefer. Put the apples in a baking dish.

Pureed apples
Pureed apples

For this particular dish I used 15 ounces of cooked pureed apples that I had prepared from the apples on my fruit trees and frozen earlier this year.

While the apples are cooking you can prepare the crumble. In a basin put equal quantities (2 oz each) of porridge oats, self raising flour and chopped hard butter. You will also need to add sugar – I use half the quantity of sugar to the other ingredients as I do not like the crumble too sweet.

Oats, flour, sugar and butter for the crumble
Oats, flour, sugar and butter for the crumble

Rub the butter into the other ingredients rolling it between your thumbs and fingers until the whole mix is like large bread crumbs.

Rub the butter into the dry ingredients
Rub the butter into the dry ingredients

Sprinkle the crumble mix on top of the apples and bake in a hot oven (190C) for fifteen to twenty minutes until the crumble is golden.

Nannie Crumble ready to eat
Cooked Nannie Crumble

Eat either hot or cold with custard or cream or ice cream.

My grandchildren like eating the crumble cold with custard. I place the crumble in the middle of a dish making an island with the custard. Sometimes I add swishes of custard around the crumble so that it is a flower with custard petals. How do you like to eat it?

Enjoy!