Just a quick recipe tweak. Made another batch of these last night and realised that I’d only put the American oven temperature on this month’s Recipe of the Month page and newsletter. Had a sleepless night worrying about Brits burning their meringues to a crisp at 250 degrees C so the correct temperature is 250 degrees F or 120 degrees C. I have a fan oven so adjust accordingly if you have a conventional oven.
Phew. Now that’s out of the way I just wanted to say that they were very nice again. Soft and gooey and chewy and a cinch to make. I am thinking of putting this one in the book instead of the Claudette Colbert’s Claudette Colbert Cake – even though I do so love a recipe that the film star decides to name after themselves!
Oh, if you are at a loose end tomorrow I will be on the telebox briefly talking about the sex lives of newts. I am not joking.
Watch out for the newts in there Claudette!