Top Fruit

4oz plain flour

Pch of salt

1 egg

1⁄4 pint of milk

1⁄4 pint of single cream

Finely grated rind of

1 lemon

4tablsp of lemon curd

2 egg whites

4 oz caster sugar

Make up a smooth batter, using the flour, salt, beaten egg, milk, cream and grated lemon rind. Use the batter to make 8 pancakes. Spread each one with a little lemon curd and roll up. Place in a lightly greased oven-proof dish. Whisk the egg whites until stiff, but not dry. Gradually whisk into the caster sugar. Put the prepared meringue mixture into a piping bag with a large start nozzle. Pipe a generous squiggle of meringue the length of each pancake. Put into a moderately hot oven for 12-15 minutes until the meringue is just lightly golden. Serve immediately.