Inspired by the iconic Australian desserts of the 1950s, this wonderful treat combines the comfort of a baked rice pudding with the wonderful flavours of apples and a cinnamon meringue top.
A few weeks ago, I was invited to take part in an Australian blogger dessert recipe competition: The Baker’s Secret Great Australian Bakeline.
The task was set for me by the lovely people at IMPACT Communications on behalf of a World Kitchen – the company behind Baker’s Secret, who sponsored the contest. My personalised brief was to create a baked dessert iconic of the 1950s. It had to be Australian too! Considering I was born overseas and in the 80s, I was initially guided by the types of tins sent to me along with the invitation letter: a pie tin and what looked like a deep sponge tin with a loose bottom.
Just to be completely sure I was headed in the right direction with my recipe ideas – I chose to use the pie tin , I enlisted the help of Mr Chipconnoisseur’s Mum and her friends to find out whether they remembered any special desserts from their very early childhood and whether they had anything in common with my own theories about the era’s treats.
There were plenty. Most mentioned bread and butter puddings, baked custards and seasonal crumbles. To complete my research, I consulted an issue of the Australian Women’s Weekly magazine, circa 1950s, that helped cement my decision to add a meringue top, well, on top…
And so, inspired by the iconic Australian desserts of the 1950s, this wonderful treat combines the comfort of a rice pudding made using my fool-proof homemade custard recipe, with the wonderful flavours of baked apples hidden under a light layer of cinnamon meringue.
Now, we may be in the 2000s, but despite the latest cupcake, muffin and macaron crazes, I think this classic dessert and the humble pie tin have a chance to remain crowd-pleasers for a while yet.