Lush Mush by Sam Mannering
My mother’s handwriting is generally illegible and so as a child I could never trust myself to think that this was ever actually called Lush Mush.
It is one of those particular delights that somehow gets better if you leave it in a tin (after you’ve cooked it) for a couple of days. Keeps the gluten-free legions happy too.
3 egg whites
50g ground almonds
50g roast almonds, chopped
100g chocolate, chopped
50g dates, chopped
50g fruit mince
zest of 1 lemon
1/2 tsp cinnamon
1 tbsp brandy or rum
cream and chocolate to decorate
Preheat oven to 180°C. Line a 30cm cake tin with baking paper.
Beat together the egg whites and sugar until stiff peaks form. Fold in all the remaining ingredients. Transfer to the lined tin and bake for about 45 minutes. That’s all there is to it.
When you are about to serve, beat the cream to soft peaks and layer it on, grate some chocolate over the top, and guzzle.