1 ½ cups plain flour 125 gm butter 1 egg yolk 1 ½ tbs caster sugar 2 ts

Sylvana’s Lemon MeringueIngredientsFor the pastry:1 ½ cups plain flour125 gm butter1 egg yolk1 ½ tbs caster sugar2 tsp waterFor the filling:Rind and juice of 2 large lemons3 tbs cornflourApprox. 250 ml of water2 eggs, separated1 cup caster sugar60 gm butterMethod:Mix pastry ingredients together and roll out

Fit into a flan tin, and pinch or prick around the edgesLeave in a cold place for 20 minutesBlind bake for 15 minutesSlowly stir 2 tbs of water into the cornflour, then stir in the lemon juice and rindIn a saucepan, boil the remaining water, then stir in the lemon and cornflour mixture and half of the sugar.Reduce heat and simmer for 3 minutes, stirring continuously. It will thicken.Remove from heatStir in the egg yolks and butterAllow to coolSpoon into the pie caseBeat the egg whites into stiff peaks, gradually adding the rest of the sugar, then spread them on top of the pieBake at 180 degrees C for 15 minutes, or until the egg whites are brownedPeter’s Chocolate BananaKids just looooove this and it’s a healthy alternative to a banana fritter!Slice through the skin of a banana along the inside of the curvePlace 3 squares of dark chocolate in the slitMicrowave for about 45 secondsServe in a bowl – just use a spoon to scoop out the delicious contents!

Pauline’s Creamy Apple SliceThis is beautifully easy to make and tastes like an applecheesecake!Ingredients340 gm packet of vanilla cake mix1 cup coconut120 gm butter, melted300 ml sour cream425 gm tin of pie appleSlivered almonds to sprinkleCinnamon to sprinkleMethodCombine the cake mix, coconut and melted butter to make a doughPress into a slice trayBake for 15 mins at 180 degrees C, then remove from ovenCombine the sour cream and apple and spread on to the baseSprinkle almonds and cinnamon on topBake for a further 20 – 25 mins

Annette’s Fab FlummeryChill 1 tin of Carnation evaporated milk and whip with an electric mixerMake up a packet of jelly – allow it to cool but not to setWhip together the milk and jelly – they will combine beautifully to make a flummeryCHOCOLATE MOUSSE CAKEIngredients (serves 4)500g dark chocolate2 tbs golden syrup125g unsalted butter4 eggs1 tbs caster sugar1 tbs plain flour, siftedMelted chocolate, to decorateMethodPreheat oven to 210-220°C. Grease and line the base of a 20cm Square cake pan with non-stick baking paper.Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside tocool slightly.Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture with a metalspoon, until combined. Pour into the prepared cake pan and bake on the middle shelf of the oven for 10 -12minutes. It will still be very raw in the centre, at this stage, but will seem slightly cooked around the edge.Nevertheless, it’s ready.Remove from oven and rest for 5 minutes. Transfer the cake to the fridge for 1 hour to cool (this step isimportant as it sets the middle of the cake). Remove from tin (It is extremely fragile) with Raspberry

Coulis/Sauce, double cream, fresh raspberries and chocolate decorations. Cake can be frozen. Serve at roomtemperature, and use a hot knife when slicing.