gregor@vu44 (Gregory Sharp) (11/14/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE BUTTERSCOTCH D "5 Aug 86" 1986 .RZ "BUTTERSCOTCH MERINGUE" "Butterscotch pudding with a meringue top" A delicious dessert for the sugar addict. It goes well with apricot chicken. This is one of the family favourites that mum makes. .IH "Serves 4" .IG "1 cup" "brown sugar" "250 ml" .IG "2" "eggs" (separated) .IG "2 cups" "milk" "500 ml" .IG "2 Tbsp" "plain flour" "20 g" .IG "2 Tbsp" "butter" "20 g" .IG "\(14 cup" "white sugar" "40 g" .PH .SK 1 Mix flour and brown sugar, adding beaten egg yolks and milk gradually. .SK 2 Put on to boil and thicken, stir constantly. .SK 3 Take off heat. .SK 4 Add butter and mix well. .SK 5 Pour into buttered pie dish. .SK 6 Beat egg whites with white sugar until meringue consistency and pile on top. .SK 7 Bake in a pre-heated oven at .TE 340 175 until meringue is nicely brown. .NX .PP It is very important not to let the oven get too hot! .SH RATING .I Difficulty: Moderate. .I Time: 15 minutes preparation, about 40 minutes cooking. .I Precision: Measure the ingredients. .WR Greg Sharp Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands gregor@vu44.uucp