Which Of These Desserts Shall I Serve After A Roast Pork Dinner?

[Iluvspikey]

I've got shop bought meringue shells or brandy snap baskets I could fill with cream and some fruit (I've got a bag of frozen blackberries, rasberries and strawbs, or
Black Forrest gateatu
or
Lemon cheesecake

[Psybbo]

I'll have the black forest gateau please

[Eve]

I'd do for brandy snap baskets with the cream and fruit as a lighter dessert after a roast dinner.

[Iluvspikey]

That's looking the most likely candidate Sibson, Everybody is out at the moment doing important things like having Exam tuition, so I can't phone and ask them!

[sadielady]

Lemon cheesecake for me every time.....thank you

[tonyav]

I'll have any of those.

[mccfluff]

no home made icecream?

[rockyracoon]

I'll have a bit of each ;)

[Iluvspikey]

No MccFluff, I don't make Ice ream, but I have roughly 1/2 a tub of Kelly's Cornish, or there are a few Magnums hanging about the freezer if you want

[shoota]

Syrup sponge and custard - if you ain't got it, I ain't coming......

[tonyav]

Don't give her anything, fussy madam lol.

[Iluvspikey]

Well shoota, as it happens, i DO have a Heinz golden syrup sponge, and a tin of Ambrosia custard which you can have as long a you eat it all!

[shoota]

That'll do, crackling?

[boxtops]

I'd go for the lemon cheesecake, to clear the palate

[tonyav]

Hey I'm after the crackling shoota.

[Iluvspikey]

foot sqaure slab of it, bought seperately, all puffed up golden and crispy shoota

[tonyav]

Gawd that sounds nice drool drool slobber slobber.

[shoota]

Howsabout breaking up the meringues, mixing with cream and fruit into a 'mess' type of mixture, serving in the brandy snap basket with a raspberry sauce poured over?
Then I can have all the sponge and SHARE the crackling.....

[tonyav]

Ok ok I get the picture shoota lol.

[Iluvspikey]

did you now Morrisons sells it for pence? three rolls of pork back-fat with skin left on, for 56p this lot was and it's more than a foot square I just get my craft knife I only use for cooking score it deep, rub with salt and stick it the top part of a hot oven on a baking tray over a tin so the lard runs off every now and again tip the lard off else youll get a smoky oven and kitchen!

[shoota]

I'm salivating spike.....