A Sweet To Remember—Dapple Pie

Press, Volume C, Issue 29599, 23 August 1961, Page 3

A Sweet To Remember— Dapple Pie

Here is the most delicious and popular pudding of the month—Dapple Pie. In four distinct layers, each of contrasting texture and flavour, this is the sweet to remember for the moment when your most loved guests are gathered. If, like me, you are inveigled into buying so many Girl Guide biscuits you have them in the tins for months, use those. If not, any similar sweet ones will do. Ingredients breakfast cups' sweet biscuit crumbs. 1 teaspoon cinnamon i cup sugar 4oz butter 3oz butter (additional) 3 cup brown sugar 3 cup boling water 3 tablespoons cornflour 1 tablespoon flour 1 teaspoon salt 2 eggs H cups milk A teaspoon vanilla l-3rd cijp sugar (additional) Method: Roll biscuits to crumb fairly fine but not to powder. Melt 4oz butter. Mix cinnamon and sugar through crumbs, then .melted butter. Take out a good half cup of the moist crumbs and turn remainder into a buttered large pie plate. With a lightly floured hand, press out to cover bottom and sides evenly. Bake in a low oven about 15 minutes. Melt and heat 3oz butter to golden. Add brown sugar and stir until they blend and bubble. Stir in boiling water. Whisk together cornflour, flour, salt and milk and stir in, stirring until smooth and boiling. Whisk two egg yolks, pour a little of the mixture over them, whisk and return to the saucepan, stirring until boiling. Cook for two minutes. Stir in vanilla essence. Turn into the hot pie shell. Whisk egg whites until stiff With a pinch of salt, then whisk in one-third of a cup of sugar and beat until stiff. Drop in spoonfuls over the custard and smooth out to cover. Sprinkle with the half cup of crumbs and bake about half an hour in a low oven, until the meringue is crisp to touch. Allow to cool and refrigerate until required. Serve with cream.

Potato Soup.— Left - over mashed potatoes can be used to make a quick soup. Grate a small onio i into a small quantity of water, boil for a few minutes, then gradually add milk to the mashed potatoes until they are the consistency of thick soup. Add onion and bring to the boil. Serve with chopped parsley and grated cheese on top.