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Cake recipes

Mom’s amasi cake

45 minutes

Easter recipes

Swan pavlovas on raspberry purée

1 hour

Easter recipes

Slow-roasted lamb shoulder pie

4 hours

Easter recipes

Twice-cooked roast potatoes in tomato salsa

1 1⁄2 hours

Easter recipes

Lamb ribs with patty pan-and-fennel slaw

2 hours

Chocolate recipes

Chocolate waffles with miso chocolate

25 minutes

Anchovy recipes

Egg mayonnaise with anchovy-buttered buns

25 minutes

Cake recipes

Aunty Bev’s mud cake

20 minutes

Chocolate recipes

Spiced dates

Afternoon tea

Cheat’s lamingtons and snowballs

Afternoon tea

Lemon posset pie

20 minutes

Lemon posset pie

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 2½ hours’ chilling time

Cooking Time 20 minutes

Ingredients

For the base:
200 g Tennis biscuits
100 g butter
For the lemon posset:
4 cups Woolworths Long Life cream
200 g sugar
4 T lemon juice
To decorate:
strawberries

Method

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1. To make the base, crush the biscuits, melt the butter, and combine. Press down into a loose-based 23cm tart tin using a flat-bottomed cup.

2. Chill in the fridge, while you make the lemon posset.

3. To make the lemon posset, heat the cream and sugar in a pan over a high heat. Remove from the heat and whisk in the lemon juice. Pour into a bowl and chill for overnight.

4. Spoon the posset into the pastry case and top with sliced stone fruit.

Find more biscuit recipes

Photograph: Shavan Rahim
Videography: Romy Wilsom and Kevashan Moodley

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Beef with oyster sauce

Leg of lamb with harissa brinjals

Mom’s amasi cake

Swan pavlovas on raspberry purée

Slow-roasted lamb shoulder pie

Twice-cooked roast potatoes in tomato salsa

Lamb ribs with patty pan-and-fennel slaw

Chocolate waffles with miso chocolate

Egg mayonnaise with anchovy-buttered buns

Aunty Bev’s mud cake

Spiced dates

Cheat’s lamingtons and snowballs

Lemon posset pie

Lemon posset pie

Ingredients

Method