Two Yummy and Scrumptious recipes from Liz Dobson
Firstly, the pudding from Jane’s leaving lunch. Very yummy, but it doesn’t hang about especially in our climate.
Salted Margarita Bars Ingredients Crust: ½ cup/113 grams unsalted butter (1 stick), melted, plus more for greasing the pan About 40 saltine crackers (from one 4-ounce/113-gram sleeve) 1 tablespoon granulated sugar 1 teaspoon kosher salt Filling: 2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes) ¼ cup tequila (preferably blanco) 2 tablespoons orange liqueur, such as Grand Marnier Pinch of kosher salt 5 large egg yolks 1 (14-ounce) can sweetened condensed milk Flaky salt, for finishing
Preparation 1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.) 2. Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
