Apple and Sour Cream Slice


It sounds odd. There’s no obvious sweetener, but this recipe does work well, taste delicious, and it’s easy!  It can be made as a slice for morning tea, or served in individual ramekins for dessert.

You need:

  • Packet cake mix (any plain sort, butter or madeira, etc)
  • 95 gm butter
  • 1 x tin of pie apples
  • 1 x 300ml sour cream
  • I egg
  • Sprinkle of cinnamon

How to:

  1. Rub the butter through the cake mix to achieve a crumbly texture, press into the bottom of greased tray or ramekins.
  2. Bake for 10 mins at 190 c
  3. Allow to cool, then spread apples over cake base.
  4. Mix sour cream and egg.
  5. Poor over apple layer, sprinkle with cinnamon.
  6. Bake for 25 mins more. Serve cold.



Fast, Easy, Creamed Rice


This is foolproof.  Use as a spur of the moment answer to a need for sweets, or as comfort food on a rainy night, or simply because rice pudding is not quite so bad for you as mud cake. It is even suitable for a camping trip menu.

You’ll need;

  • 2 cups rice (aborio is best for this, but any white rice will do)
  • 4 cups of water
  • 1 tin of sweetened condensed milk
  • 1 cup cream (I used long life, having reached that time of week when the cupboard was bare)
  • vanilla
  • extra milk


  1. Place rice and water in medium saucepan, bring to the boil, cover, simmer for 15 mins, or until soft.
  2. Add condensed milk, cream and vanilla, stir, and leave stand for 5 mins.
  3. The rice will thicken on standing, as it absorbs the condensed milk and cream, so add extra milk until it reaches the consistency you like best.
  4. Enjoy warm or chilled.

So easy lemon meringue pie


So easy, but so delicious!


  • 125gms plain, sweet biscuits, crushed
  • 60gms butter, melted
  • 400gm can sweetened, condensed milk
  • 1/2 cup fresh lemon juice
  • 3 eggs separated *
  • 1/4 cup castor sugar


  1. Combine crushed biscuits and melted butter. Press into a 23cm pie plate and chill.
  2. Blend together condensed milk and lemon juice, add lightly beaten egg yolks and combine well.
  3. Poor evenly into chilled crumb crust.
  4. Beat egg whites until stiff, gradually add castor sugar.
  5. Spoon meringue on top of filling.
  6. Bake in a preheated 108 degrees Celsius oven for 10 mins, until golden.

I like extra high meringue, so sometimes double this amount, keeping the egg to sugar ratio the same. The extra egg yolks are great for custard.