Ingredients
serves serves 4, active time 40 minutes, total time 90 minutes
- Shortcrust Pastry
- 7oz/200g plain flour or all purpose flour
- 4oz/110g butter, cubed or an equal mix of butter and lard
- 2-3 tablespoons very cold water
-
- Filling
- 8oz/250g golden syrup
- 3oz/75g fresh white breadcrumbs
- grated zest and juice of 1 lemon
Procedures
-
Roll out the pastry on a lightly floured surface to a thickness of 1/8in/3mm
and use to line a 8in/20cm pie tin. Trim off any overhanging pastry and chill
for 20 minutes. Reserve the pastry trimmings for the top.
-
Preheat the oven to 400°F/200°C. Place a baking tray in the oven to heat.
-
Place the golden syrup in a saucepan and heat through. Remove from the heat
and stir in the breadcrumbs, lemon zest and lemon juice. Spread the mixture
evenly into the pastry case.
-
Roll out the reserved trimmings and cut into 10–12 strips.Twist the strips
into spirals and then lay half of them over the pie filling. Arrange the
remaining strips at right angles to the first strips to form a lattice. Press
the ends of the strips on to the rim of the pastry case.
-
Place the pie on the hot baking sheet and bake for 10 minutes. Lower the
temperature of the oven to 375°F/190°C and bake for a further 15 minutes. Serve
warm with custard.
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