P脿idh Meireang Butterscotch
6 unns briosgaidean Digestive
2 unns ìm leaghte
2 unns flùr-tiughachaidh
½ pinnt bainne
3 unns siùcar soilleir donn
3 unns siùcar dorcha donn
2 spàin-bhùird brìgh bhanilla
4 gealagain uighe
2 unns siùcar castoir
Airson bonn na paidh, bleith na briosgaidean Digestive ann an inneal-measgachaidh gum bi iad pronn. Dòirt ann an t-ìm leaghte agus bheir dha brùthadh beag eile san inneal.
Sgaoil a bhriosgaid air an dà chuid bonn agus cliathaich soitheach cruinn agus cuir dhan fhuaradair an uairsin e a’ cruadhachadh.
Ann am bobhla cuir mun cuairt am flùr-tiughachaidh le dà làn spàin-bhùird dhen bhainne.
Teasaich a chòrr dhen bhainne ann an siuga sa mheanbh-thonn airson aon mhionaid. An uairsin cuir ris an t-ìm agus an dà sheòrsa siùcar agus cuir mu chuairt.
Dòirt am bainne dhan fhlùr-tiughachaidh agus cuir mun cuairt leis am bhanilla.
Dòirt seo ann am pana is bheir gu ìre-goilidh. Bruich an uair sin air a shocair gus am bi e tiugh agus gleansach. Cuir a mheasgachadh seo a-nis air uachdar nam briosgaid.
Airson am mullach meireang a dhèanamh, buail na gealagain gus a bheil iad coltach ri stuadhan boga. Cuir ris an t-siùcar castoir ga bhualadh gus am fàs na stuadhan nas àirde a’ glèidheadh an cumaidh gun tuiteam. Sgaoil air bàrr a mheasgachaidh a’ dèanamh stuadhan àrda snoga.
Bruich ann am àmhainn-gaoithe fad 5 mionaidean aig 200C.
Cuir air bòrd agus ith sa bhad.
Butterscotch Meringue Pie
6 oz digestive biscuits
2 oz melted butter
2 oz cornflour
½ pint of milk
3 oz light brown sugar
3 oz dark brown sugar
2 teaspoons of vanilla essence
4 egg whites
2 oz caster sugar
To make the base blitz the digestives in a food processor until fine. Then add the melted butter and blitz again briefly. Spread the biscuit mixture over the base and sides of a round dish and then put in the fridge to set.
To a bowl add the cornflour and 2 tablespoons of the milk. Mix together.
Heat the remaining milk in a jug for 1 minute in the microwave and then add the butter and the two types of brown sugar. Stir together.
Add the milk mixture to the cornflour and stir together, adding the vanilla essence.
Pour the mixture into a pan and bring to the boil before simmering for up to 5 minutes until thick and shiny. Pour over the biscuit base and leave to one side.
To make the meringue topping beat 4 egg whites until they reach soft peaks. Add the caster sugar and beat again until the mixture forms stiff peaks. Spoon on top of the butterscotch mixture and shape into peaks.
Bake in the oven at 200C fan for 5 minutes.
Serve (and devour!) immediately.
