Premier Foodservice is hoping to take chefs and caterers down memory lane with new a new nostalgic recipe guide to showcase how traditional desserts can be used with innovative twists.
The Desserts through the Decades guide delivers eight costed recipes inspired by the nation’s favourite desserts, alongside a selection of vintage Premier Foods adverts.
The guide has been designed specifically to showcase Premier Foods’ traditional brands, which include McDougalls, Bird’s, Ambrosia and Angel Delight.
To read more about the Desserts Through the Decades guide click here.
HINTS & TIPS
Why not add lime zest or orange zest to the lemon filling to make a lemon and lime or St Clementine Meringue Pie.
You can also use Bird’s Biscuit Base to replace the pastry.
INGREDIENTS FOR THE PASTRY
500g McDougalls Shortcrust Pastry Mix
100g Caster sugar 170ml Water
FOR THE LEMON FILLING
1 Full packet of Bird’s Lemon
Filling Mix
1.15l Water
FOR THE MERINGUE
1 Full packet of Bird’s
Meringue Mix 160ml Water 220g Caster sugar
Number of portions: 24
Cost: £4.70
Prep Time: 25 minutes
Cooking time: 1hr 10 minutes
1. Pre-heat the oven to 170oC.
2. In a bowl, mix the McDougalls Shortcrust Pastry Mix with the water on a slow speed to bring the mix into a dough. Leave to rest for ten minutes before rolling out.
3. Divide the mix into four and roll and line four 18cm/7” pie tins then bake blind for 20 minutes or until the pastry is cooked.
4. To make the lemon filling, blend the Bird’s Lemon Filling Mix sachet with the cold water in a saucepan. Bring to the boil, stirring continuously and simmer for one minute.
5. Pour into baked pastry cases and allow to cool completely.
6. To make the meringue, add the water and the Bird’s Meringue Mix into a 4l capacity mixing bowl.
8. Divide the meringue between the four filled pastry cases to cover the lemon filling and have a peak finish.
9. Cook for 40 minutes at 160 C.