Kids will love to help make and eat this comforting, classic fruity pudding with homemade shortcrust pastry
Take a packet of shortcrust pastry
and roll out about two-thirds of it to make the base of your pie - it should be 1/2cm thick and slightly wider than your pie dish, so there's a little extra to allow for shrinkage (about 1cm).
There followed a demonstration on making rich shortcrust pastry
and individual cases and a flan case were baked in the oven.
INGREDIENTS: 320g box of ready rolled sweet shortcrust pastry
; 150g strawberry jam or strawberry conserve; 200g lightly salted butter; 200g caster sugar; 4 medium eggs; 1tsp Dr.
FOR THE FILLING 1 Cook the lardons, add chopped, Ingredients Serves 4 50g smoked bacon Lardons 300g washed leeks, trimmed and chopped 10g butter Black pepper 70ml double cream 140g crowdie 3 free range eggs Shortcrust Pastry
: 250g plain flour Pinch of sea salt 125g butter, cubed and chilled 4-6tbsp chilled water 1 medium egg, lightly beaten washed leek to the pan with butter, season with pepper.
Ingredients (Serves 8) 350g shortcrust pastry
1tsp paprika Plain flour, for dusting 4 medium eggs 150ml whole milk 200g Branston pickle (small chunks) 250g mature Cheddar cheese, grated Method 1.
PLOUGHMAN'S CHEESE & PICKLE TART (SERVES 8) INGREDIENTS: 350g shortcrust pastry
1tsp paprika Plain flour, for dusting 4 medium eggs 150ml whole milk 200g Branston pickle (small chunks) 250g mature Cheddar cheese, grated METHOD: 1.
INGREDIENTS 1 quantity of shortcrust pastry
(see right) 40 asparagus tips 250g smoked pancetta cut into 1cm cubes 2 medium eggs 225ml double cream Freshly ground black pepper 25g Parmesan cheese, finely grated METHOD 1.
INGREDIENTS 500g block shortcrust pastry
, or 375g ready-rolled shortcrust pastry
225g unsalted butter, softened 430g caster sugar 8 large egg yolks 175ml strong Earl Grey tea, (let cool until lukewarm) 1tbsp fresh lemon juice 1tsp grated mandarin zest (or clementine, tangerine or orange zest) 2tbsp plain flour 11/2tsp yellow cornmeal (polenta) 1/2tsp salt METHOD 1.
Back to Basics deserves ongoing recognition as a fine step-by-step cookbook that demonstrates basic cooking techniques, and comes from an Irish chef and TV cook who teaches the basics of everything from making chocolate mousse to shortcrust pastry
. His focus is on basic 'foundation recipes' and techniques which, when mastered, can apply to a wide variety of dishes.
INGREDIENTS 1 x 24cm/10 inch blind baked pastry case made with Genius Gluten Free Shortcrust Pastry
1 tablespoon olive oil 6 lean rashers of good quality smoked streaky bacon, sliced thinly 1 medium onion, finely chopped 4 large eggs, beaten 300ml creme fraiche 110g Gruyere cheese, grated Generous grating of nutmeg Large pinch of salt and 4 grinds of black pepper 1 tablespoon fresh thyme leaves METHOD 1.
Steak & Ale Pie--Gluten free shortcrust pastry
filled with slow-cooked beef in a rich 'against the grain' ale gravy.