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Beef – One-and-a-half cup thin slices (2”) cooked with 2 tbsp vinegar, salt and half tsp pepper.

Capsicum- 1 medium

Green chillies- 2 nos.

Onion- 1 cup chopped

Spring onion- half cup

Salad cucumber-thinly sliced half cup

Lime juice-2 tbsp

Pepper and salt-to taste

Salad oil-Three-fourth tbsp

Cut capsicum and green chillies into thin slices. Take a bowl and mix sliced capsicum, onion, salad cucumber, spring onion and salad oil, add salt and pepper to taste. Finally add cooked beef and lime juice. Mix gently cover tightly and let it marinate for half an hour.

Grated rind of lemon-1

Milk-290 ml

Butter-20 gm

Powdered sugar-25 gm

Fresh white bread crumbs-50 gm

Egg-2 large, separated

Straw berry or mixed fruit jam-120 gm

Powdered sugar-80 gm

Chocolate shavings and cherries-for garnishing

Grease an oven proof dish. Take a pan, beat the egg yolks well, add sugar butter and bread crumbs, mix well. Finally add grated lemon rind and pour milk into this mixture and bring to boil.

Stir well. Pour this mixture into the greased dish and leave for 15 minutes to cool. Then bake in the pre-heated oven (1800c) 20mts until set. Remove from oven and leave it to cool. Warm the jam in a non-stick pan and spread it gently over the baked pudding. Whisk the egg whites until stiff and frothy add 80gm sugar and gently fold. Spread this over jam topping and bake it again for 12-15mts until the top is golden brown. After cooling, chill it and serve with chocolate shavings and chopped cherries.

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