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  • Shortcrust pastry ingredients:
    8oz plain flour
    pinch salt
    2oz butter or margarine (chilled and diced)
    20z vegetable shortening or lard (chilled and diced)

    Method:

    Mix the flour and salt in a bowl and add all the fat to the flour and rub it in to the flour with your fingers until it resembles breadcrumbs
    Add three to four tablespoons of cooled water gradually sprinkling it and stirring the pastry with a knife at the same time until it begins to stick together in big lumps then collect the mixture together with your hand and form a ball. Knead this lightly for a few seconds until it is collected together in a nice smooth ball…(but do this very lightly and quickly or the pastry will be heavy).
    Then wrap the dough in clingfilm and put in the fridge whilst you make the filling.

    Filling ingredients:
    1lb pumpkin
    2 eggs
    4oz caster sgar
    4 tablespoons milk
    nutmeg for grating
    pinch of ground ginger
    2 teaspoons of ground cinammon
    (I also add a few previously soaked and chopped prunes which is very nice but optional)

    Method:
    Cut the pumpkin into small pieces..removing skin, seeds and any woolly bits
    Steam the pumpkin between two plates over a pan of boiling water for about twenty minutes until it's tender. (You can also steam it in the microwave which is a bit quicker)
    When the pumpkin is tender, drain it thoroughly and then mash it well with a fork (or you can put it in the blender or food processor)

    Next beat the eggs and sugar together in a bowl. Then add the pumpkin (and the chopped prunes if you want to add them), the milk and the spices and blend well together.

    Then roll out the pastry and line a deep 8 inch flan dish. Pour the pumpkin mixture into this and grate some nutmeg on the top.

    Bake in a preheated oven at Gas mark 7 for 15 minutes, then turn down the oven to Gas mark 4 and bake for about another thirty minutes or until the filling is set.
    This is best served warm and some whipped cream.

    Posted on 23:00 on 17 June