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A Weekday Menu Recipe




Walnut and Coffee Meringue Pie  Veg HT  DP   25mins



Serves  4      Hot   Vegetarian  Nuts  Desserts  Pudding




   200g/7oz Shortcrust Pastry

   40g/1˝oz Cornflour

   2 eggs, separated

   50g/2oz Demerara Sugar

   150ml/5fl.oz. Milk

   2 teasp Instant Coffee Powder

   25g/1oz Plain Chocolate

   25g/1oz Chopped Walnuts

   25g/1oz Castor Sugar

   Walnut halves to decorate




1. Preheat the oven to 180C, 350F, Gas Mark 4. Roll the pastry out to 5mm/1/4 inch thickness and use to line an 18cm/7 inch flan tin with the shortcrust pastry and prick the base with a fork. Line the case with greaseproof paper and fill with baking beans.  Bake in the oven for 10 minutes.


2. Remove the baking beans and greaseproof paper and return to the oven for a further 10 minutes.


3. Meanwhile, place the cornflour, egg yolks, Demerara sugar, milk, coffee and chocolate in a saucepan and bring slowly to the boil, stirring constantly. Cook until thickened. Remove the flan case from the oven and set aside. Raise the temperature to 190C, 375F, Gas mark 5.


4. Remove the pan from the heat and stir in the chopped walnuts. Pour into the baked pastry case and set aside.


5. In another bowl, whisk the egg whites until stiff then fold in the castor sugar.


6. Pile the egg white mixture over the filled flan and decorate with the walnut halves. Bake in the oven for 10-15 minutes until browned and crisp. Serve hot.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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