Portions Are Larger Than They Appear Quiz

Answer: Apple Pie

In France, it's known as Tarte Tatin, in Austria, Apfelstrudel. This sweet treat can be eaten hot or cold, as a dessert, or as an anytime treat. The saying "As American as Apple Pie" has become synonymous with anything typically American!

Answer: Lemon Meringue Pie

Lemon infused custards have been around since medieval times, but the meringue we know and love today, was perfected in the 17th century. Prepared with egg yolk, lemon zest and juice and starch, this sturdy, baked pie is best known for its fluffy white meringue topping, baked until light golden brown.

Answer: Banana Pudding

Commonly found in Southern US cuisine, this pudding is made of layers - banana, custard, cookies / wafers, and repeated as many times as the container will allow. Fancy a low fat / reduced calorie option - use low fat milk when making the custard, and choose a reduced fat cream option!

Answer: Boston Cream Pie

Boston Cream Pie is a remake of the early American "Pudding-cake Pie". It was created by chef M Sanzian, who was employed for the opening of the Parker House Hotel. It was served at the hotel under the name of Parker House Chocolate Cream Pie. It was declared the official dessert of Massachusetts on 12 December 1996, after beating toll house cookies and Indian Pudding in a bake off!

Answer: Banoffee Pie

The Hungry Monk restaurant in East Sussex claimed credit for inventing the pie in the early 70's. Interestingly, it has also been a popular comfort food available on the backpackers' trail in India since the late 1970s, after young westerners hiking through the area, shared the recipe with the local restaurateurs who catered for them.

Answer: Eton Mess

"Mess" may refer to the appearance of the dessert. In the 1930's, Eton Mess was served in the colleges tuck shop. It is traditionally served at Eton College's annual cricket match against rivals Winchester College. It was first made only with fresh bananas or strawberries and ice cream / whipped cream. Meringue was added later.

Answer: Pavlova

Crisp, crunchy meringue, with a soft, chewy inside, with fresh fruit and cream loaded onto base. The addition of cornflour to the meringue mixture ensures it will have a crisp exterior and soft chewy inside. It is believed to have been created in honour of the Russian ballet dancer, Anna Pavlova, after a performance in New Zealand.

Answer: Baklava

I was surprised to learn that this dessert, which I always associate with Greek cuisine, actually has roots in the Ottoman Empire (Turkey) and Central and Southwest Asia. The oldest known recipe for Baklava is to be found in a Yuan dynasty (Chinese) cookbook, written in 1330.

Answer: Tiramisu

Internationally, there are at least 56 different versions of Tiramisu. Made by alternating layers of ladyfingers soaked in espresso and a mixture of mascarpone cream, eggs and sugar, Tiramisu was first mentioned in 1982 (Merriam-Webster dictionary), and appeared in a published cookbook a year later.

The direct translation (Italian / English) of "pick - me - up" probably refers to the effect of the caffeine present in the dessert!

Answer: Malva Pudding

Most likely named after a Malvasia dessert wine (from Madeira) which was served with Malva pudding at Cape Dutch dinners, this spongy dessert is made with generous lashings of apricot jam, and served hot. The pudding is usually drenched in a hot vanilla butter sauce, and topped with cream, ice cream or hot custard.