Wahae

Ingredients

Pastry:

2 tablespoons butter
1 1/2 cups self-rising flour
1 egg
2 tablespoons sugar
2 tablespoons milk
1 can of well drained apricots (or other fruit)

Custard:

600ml cream
6 eggs
1 cup sugar

Method

Pastry:

Melt butter and sugar in a pan
Add milk and the well beaten egg
Add flour and mix to a stiff dough
Press dough into a 20cm x 30cm x 5cm deep cooking tray
Place apricots cut side down in rows firmly in the dough (this will make cutting in slices easier when cooked)

Custard:

Beat ingredients together
Pour gently over the apricots
Cook in 180-degree oven for approximately 30 minutes or till set.

(Hint: if edges of Waehe brown before the center is firm, cover with foil till cooked)

About the Chef

My father was French, and my mother was Swiss. I was brought up in Switzerland mainly in Geneva where my mother owned an inn on the French and Swiss border.

I followed in my mother’s footsteps and became a chef. I owned a restaurant in Broome. Have been an army reserve cook in Geraldton.

Tanya Yaksich