Hazelnut Meringue in a Crust

Name: Hazelnut Meringue in a Crust
Yield: Serves 6–8
Ingredients: 6 oz (175 g) plain flour; 1 teaspoon (5 ml spoon) grated nutmeg; ½ oz (15 g) cornflour; a pinch of salt; ½ teaspoon (2.5 ml spoon) salt; 3 oz (75 g) icing sugar; the yolks of 3 large eggs (size 1–2); 3 oz (75 g) unsalted butter; 6 oz (175 g) caster sugar; the whites of 3 large eggs (size 1–2); ½ oz (15 g) candied peel; 1 oz (25 g) roasted hazelnuts, chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

This is a very surprising pudding: the centre is a meringue, crisp on top and moist inside, studded with hazelnuts and peel, sitting in an egg yolk crust which is half pastry-half cake. People are always intrigued by this dish, and seem to eat it with enthusiasm.

Ingredients

For the crust

6 oz (175 g) plain flour
3 oz (75

Dessert
Vegetarian

Method

Butter an 8-inch (20 cm) diameter deep cake tin with a push up base. To make the crust, sift the flour, icing sugar and salt into a bowl. Gently melt the butter in a saucepan. Gradually pour the hot butter