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_T.jpg "Angel Pear Flan")
Angel Pear Flan
Canola oil, for greasing Maize cornflour (cornstarch), for dusting MERINGUE CRUST 2 egg whites pinch of ground sea salt pinch of cream of tartar 115 g (½ cup) caster (superfine) sugar_T.jpg "Butterscotch Pudding")
Butterscotch Pudding
Dairy free margarine, for greasing 190 g (1¼ cups) soy free, gluten free self-raising flour 1 teaspoon gluten free baking powder 80 g (⅓ cup, firmly packed) soft brown sugar 160 ml_T.jpg "Coffee Baked Pears")
Coffee Baked Pears
4 large (1.3 kg /3 lb) pears 25 g (1 oz) butter or dairy free margarine, melted 80 g (⅓ cup, firmly packed) soft brown sugar 2 tablespoons pure maple syrup 1 tablespoon whisky 1_T.jpg "Golden Syrup Snaps")
Golden Syrup Snaps
Makes 20-24 snaps 60 g (2¼ oz) butter 115 g (½ cup, firmly packed) soft brown sugar 2 tablespoons golden syrup 45 g (¼ cup) rice flour 30 g (¼ cup) maize cornflour (cornstarch) ½_T.jpg "Pavlova")
Pavlova
4 x 59 g (2¼ oz) egg whites, at room temperature Ground sea salt 230 g (1 cup) caster (superfine) sugar 1 teaspoon natural vanilla extract Soy yoghurt, to serve 1 mango, sliced 1 banana,_T.jpg "Pear Sorbet")
Pear Sorbet
6 large (2 kg/4 lb 8 oz) very ripe pears 440 g (2 cups) sugar 200 ml (7 fl oz) water
