60g butter

50g caster sugar

1 egg

½ cup plain flour

¾ cup SR flour

2 tablespoons cornflour

Beat eggs and sugar to a cream, add egg and beat well. Sift flours and cornflour and add gradually to make a stiff paste. Knead, Roll or press out and prick. Moderate oven until golden brown (approx 15-20 minutes)

1. LEMON MERINGUE FILLING (Jeremy use 1.5x the below)

1+½ cups water

4-5 tablespoons cornflour

2 egg yolks (keep whites for meringue)

½ cup lemon juice

lemon rind, very fine (or remove after mixture cooked)

¾ cup sugar

1 tablespoon butter

Combine cornflour with the water. Add egg yolks, strained lemon juice, rind, sugar and butter. Stir over heat until thickens, cook for 2 minutes. Cool a little. Pour into tart shell. 

2. PINEAPPLE MERINGUE FILLING

1 small pineapple grated

½ cup water 

½ cup sugar

2 egg yolks (keep whites for meringue)

2 large tablespoons cornflour

1 tablespoon butter

Combine pineapple, water and sugar on heat and boil for 5 mins. Add 2 large tablespoons cornflour mixed with egg yolks and little water. Stir until thickens, cool a little. Pour into tart shell. 

3. COCONUT MERINGUE FILLING

2 cups milk

small ½ cup sugar

2/3 cup coconut and pinch salt into saucepan and bring to near boil

Add combined 2 tablespoons cornflour, 2 egg yolks with a little water. Stir continuously until thick. Take off heat and add 1 tablespoon butter and vanilla. Cool a little. 

MERINGUE (Jeremy, double this!)

2 egg whites and 1/3 cup sugar

Whisk egg whites until stiff, gradually add sugar until sugar dissolved. Add meringue to tart of choice and bake 170 until slightly golden (approx 10 minutes)

• 3 eggs
• ¾ cup caster sugar
• 1 tsp cornflour (rounded)
• 1 tsp white vinegar
• ½ tsp vanilla

Preheat oven to 190 degrees celsius and prepare a flat oven tray with baking paper. Can draw outlines/shapes for pav on the underside of the baking paper.

Separate three egg whites and place into a large dry mixing bowl, and beat until stiff. Gradually add sugar and continue to beat until very stiff.

Fold in cornflour, white vinegar and vanilla.

Spoon onto baking paper and place into oven and immediately reduce heat to 150 degrees celsius. After 10 minutes, further reduce heat to 100 degrees celsius for another twenty minutes. Turn off oven and leave pavlova to finish cooking.

Cut crusts off white bread. Flatten and cut out circle with cutter (size of patty pan). Lightly butter and cook in moderate oven until lightly golden.

Filling (This quantity fills 3 dozen cases)

• 2 tablespoon flour
• 1 cup milk
• 45g butter
• 150ml cream
• 150g corn (frozen or canned kernels)
• 150g diced bacon (Short cut)
• ½ tsp curry powder
• pinch salt

Lightly cook diced bacon, add corn to cooked bacon and remove from heat. In a separate saucepan, heat butter. Take off heat, stir in flour until combined. Cook for one minute. Remove from heat. Stir in milk & cream until smooth (use whisk). Return to heat. Stir until sauce boils, cook further for 1 minute. Add salt & pepper and curry powder. Stir in corn and bacon.

Add filling to cases and bake in moderate oven until yummy!

Beat butter and vanilla until soft. Add icing sugar and beat until creamy. Fold in sifted flours. Press into trays and mark with knife. (I use 2 x round tins and cut each into 12 triangle shapes adding piece of cherry on each). Prick with fork and bake in moderate oven. Recut and sprinkle with castor sugar.

Whisk eggs first and then mix all together in suitable jug. Stand in saucepan of water and bring to boil. Stir constantly for approx 20 minutes. Put a small amount on a plate in fridge for a few minutes to test if ready to bottle.

Mix all ingredients together. Roll in puff pastry. Brush with egg mix and cook in oven 200 degrees until brown.

Bring to the boil and add ½ cup sago. Simmer and cook until clear.

Add

• Little lemon juice
• 2 tablespoons sugar
• Golden syrup

• 60g butter
• ½ cup sugar
• 1 egg
• vanilla
• 1 cup SR flour
• 2 level dessertspoons cocoa
• ½ cup milk

Cream butter and sugar, add egg and vanilla, mixing well. Fold in sifted flour and cocoa alternately with milk. Place into well greased ovenproof dish.

Sauce – Combine the following:

• ½ cup sugar
• 2 level dessertspoons cocoa
• 1 ½ cups hot water

Pour sauce mixture on top. Bake in a moderate oven approx 30-40 minutes.

Combine sifted flour, salt and sugar. Melt butter and add to mixture with milk. Place into well greased ovenproof dish.

Sauce – Combine in a saucepan and stir over low heat until butter melts.

• 2 tablespoons golden syrup
• 30g butter
• 1 ½ cups hot water

Pour sauce mixture on top. Bake in a moderate oven approx 30-40 minutes.

• 125g butter
• 125g castor sugar

Add

• 1 egg
• 1 teaspoon vanilla
• ½ cup sour cream
• 1 cup SR flour

Put ½ of mixture into tin. Sprinkle with sugar, cinnamon and a few crumbled walnuts. Put remaining mixture in tin. Sprinkle 40-50g crumbled walnuts on top. Bake mod oven for approx 40 minutes. Lovely served with a dollop of cream.