Woman_and_Home_Feel_Good_Food_-_October_2019

COMPILED BY: ROSE FOOKS

woman&home PASSIONATE ABOUT FOOD 67

Alattice-toppieis a classicBritish

bakethatneverseemstogooutof

fashion.There’ssomethingsatisfying

about the neatly weaved topping.

Serves8 • Ready in 1 hr 45 mins,

plus chilling

300geachhulledstrawberries,

raspberriesandblackberries

50mlsloegin

1tspvanillaextract

75gcastersugar, plus extra for

sprinkling

1tbspcornflour

2 x 230gpacksready-rolled,

all-buttershortcrustpastry

1 egg,beaten,toglaze

youwillneed:

20cm fluted tart tin, greased

1 Heattheovento180C/Gas4.Put

thestrawberries,gin,vanillaand

castersugarina panandcookover

a lowheatfor 10 mins.Stirin therest

oftheberriesandthecornflour.Cook

fora further5 mins,thenremove

fromtheheat.Drainthejuices

(reserving for later) and leave to cool.

TIP

Chillingthepastry

betweeneachstep

willhelpprevent

shrinkage

A steamedpuddingis exactlywhat

you want at this time of year!

Serves 6 • Ready in 2 hrs 15 mins

fortheplums:

900gplums,quartered,stoned

60ggoldencastersugar

forthesponge:

175gbutter,atroomtemperature

175ggoldencastersugar

3 eggs,lightlybeaten

75gself-raising flour, sieved

2tbspmilk

forthecustard:

3 eggyolks

30ggoldencastersugar

1tbspplainflour

300mlGoldTopmilk

youwillneed:

1.25ltrpuddingbasin,base lined

with baking parchment

1 Puttheplumsandsugarina pan

andcookgentlyfor3-4mins.Spoon

½intothebaseoftheprepared

basinandreservetheremainder.

2 Creamthebutterandsugarin a

bowl,untilit’spale,lightandfluffy.

Graduallywhiskintheeggs.Fold in

theflourandaddthemilk.

3 Spoonthemixtureovertheplums.

Coverwithbakingparchmentandfoil,

witha pleattoallowthepuddingto

rise.Securewithstring.Steamfor1½

hrs,toppingupthewaterasneeded.

4 Mixtogethertheyolks,sugarand

flourina bowluntilsmooth.Bring

themilkjusttotheboil.Pourover

theyolks,whisking.Returntoa bowl

restingovera panofsimmering

water,heatandstiruntilit coats

thebackofthespoon.Heatthe

reservedplumsin anotherpan.

5 Removethefoilandparchment,

puta plateonthetopandturnthe

bowlupsidedown.Sliceandserve

withextraplumsandcustard.

Perserving:Cals662,Fat 33g, Sat

fat 19g, Carbs 79g

Plumsponge

puddingand

custard

2 Meanwhile,linethetarttinwith

½ofthepastry,pushingit into the

edges.Chillfor 20 mins.

3 Prickthepastryalloverwitha

fork,linewithfoil,fillwithbaking

beansandblindbakefor 25 mins.

Removethebakingbeansandfoil,

brushwithbeateneggandbake

fora further 10 mins,untilgolden.

Leavetocool.Usea serrated knife

totrimtheedges.

4 Tomakethelatticetop,cutthe

other½oftheshortcrustpastry

into 10 strips,eachone 20 x 2.5cm.

Chillfor 20 mins.

5 Fillthetartcasewiththestrained

fruit.Weavethepastrystripsto

createa latticeontopofthepie

andpincharoundtheedgesto

secure.Brushbeateneggover

thepastryandliberallysprinkle

overtheextrasugar.

6 Bakefor 45 mins,untilgolden.

Serveatroomtemperaturewith

thereservedberryjuices,warmed

through,andyourchoice of custard,

icecreamorcream.

Perserving:Cals374, Fat 19g, Sat

fat 7g, Carbs 38g

Lattice-top berry and sloe gin pie