Dessert of the Week - Egg Curry Cheesecakes  Add/Read Comments

Egg Curry Cheesecakes
1/4 lb butter
1/4 lb fine white sugar
yolk of 1 egg and whites of 2
2 oz currants
2 oz candied peel
and a little rum
Puff pastry to line patty pans

Not being a great fan of candied peel or currants I substituted a mix of dried fruit berries (available from Waitrose as the 'WildOnes ') which comprised Blueberries, Cranberries, Strawberries, Raspberries, Marionberries and Cherries. The amount of fruit in the recipe, 4oz, seems a lot I only used 75g tub of the dried fruit. With no rum I substituted a teaspoon of my Orange Syrup that remained from last week.

All that is required is to cream the butter and sugar together. Add the yolk and then the 'well-whisked whites'. This I took to mean whisked to firm peaks. Then mix in the fruit and rum and spoon into some patty pans lined with puff pastry. A 20 minute bake at 160C until nicely browned on top.

The filling puffs up magnificently but falls on cooling. I prefer them cold but topped with a little cream or ice-cream they could also be served warm.