This is what I cooked for dessert last night, a bit of a treat after a busy, busy week. Staff holidays and a full order book meant we all had to roll up our sleeves and get stuck in in the workshops. A bit of baking was a great way to relax.
I was inordinately pleased with the result, this was some of the crispest, tastiest pastry I have ever made, so I could not resist posting a picture on our Twitter feed.
I am always (still) surprised and gratified by the response we get to our social media posts, after all, our food shots are quite simply what we eat at home.
The problem (ahem excuse me, don't pretend you're not flattered. Oh, alright, the nice thing about this is....), is that when the photos turn out well, I frequently get asked for the recipe.
This is only a real problem when I have chucked together a few ingredients from the fridge or the cupboard, more in hope than expectation, and haven't measured anything.
However, this was based on classic recipes, so it's not too difficult to share with you, but I can claim no credit for originality.
Pre heat the oven to 180ºc
Grease a 10" prospector pan or a 10" pie dish
For the pastry shell
4 oz plain flour
I was inordinately pleased with the result, this was some of the crispest, tastiest pastry I have ever made, so I could not resist posting a picture on our Twitter feed.
I am always (still) surprised and gratified by the response we get to our social media posts, after all, our food shots are quite simply what we eat at home.
The problem (ahem excuse me, don't pretend you're not flattered. Oh, alright, the nice thing about this is....), is that when the photos turn out well, I frequently get asked for the recipe.
This is only a real problem when I have chucked together a few ingredients from the fridge or the cupboard, more in hope than expectation, and haven't measured anything.
However, this was based on classic recipes, so it's not too difficult to share with you, but I can claim no credit for originality.
Pre heat the oven to 180ºc
Grease a 10" prospector pan or a 10" pie dish
For the pastry shell
4 oz plain flour
2 oz butter
Water
Cut the butter into small dice and toss into the flour. Rub together until it resembles fine breadcrumbs.
Add just enough water to bring it together into a stiff dough.
Roll out and carefully place into the prospector pan or pie dish, making sure there are no air bubbles trapped under the pastry.
I simply pricked it all over with a fork, but you can use baking beans if you prefer.
Pop into the oven for around 10 minutes, until it has dried out and is just turning colour.
Remove from the oven and lower the temperature to 150ºC
While the pastry cools, prepare the filling
Cut the butter into small dice and toss into the flour. Rub together until it resembles fine breadcrumbs.
Add just enough water to bring it together into a stiff dough.
Roll out and carefully place into the prospector pan or pie dish, making sure there are no air bubbles trapped under the pastry.
I simply pricked it all over with a fork, but you can use baking beans if you prefer.
Pop into the oven for around 10 minutes, until it has dried out and is just turning colour.
Remove from the oven and lower the temperature to 150ºC
While the pastry cools, prepare the filling
10 fl oz single cream
2 eggs
3 dessertspoon sugar
1 tsp vanilla extract
4 oz raspberries
Place the cream into a saucepan and heat gently, until just coming up to the boil.
Whisk the eggs, sugar and vanilla extract together.
Pour the hot cream on to the egg mixture and continue whisking to dissolve the sugar.
Scatter the raspberries over the pastry base (it's OK to use frozen fruit and you do not need to thaw it first)
Pour over the custard and return to the oven for approx 25 minutes, until the custard is just set.
Remove from the oven and allow to cool to room temperature before serving.
Whisk the eggs, sugar and vanilla extract together.
Pour the hot cream on to the egg mixture and continue whisking to dissolve the sugar.
Scatter the raspberries over the pastry base (it's OK to use frozen fruit and you do not need to thaw it first)
Pour over the custard and return to the oven for approx 25 minutes, until the custard is just set.
Remove from the oven and allow to cool to room temperature before serving.
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