Simply Baking by Sybil Kapoor

Author:Sybil Kapoor
Language: eng
Format: epub
Publisher: Pavilion Books
Published: 2013-12-17T16:00:00+00:00

GOOSEBERRY CREAM PIE

In the eighteenth century, fruit pies were often enriched with a caudle, a warm mixture of cream and eggs that was poured into the pie crust. This is a simpler variation. If you happen to have elderflowers available, infuse them in the cream as it simmers or tuck them in with the gooseberries. In either case, take care to fish out the elderflower stems when serving. You can use frozen gooseberries.

SERVES 4

285ml/10fl oz double cream

150g/5½ oz granulated sugar, plus 1 tablespoon for sprinkling

500g/1lb 2oz gooseberries, topped and tailed

225g/8oz puff or rough puff pastry (see here)

1 small egg white, beaten

1 Pour the cream into a heavy-bottomed saucepan and simmer gently until it has thickened and reduced by almost half. This prevents it from splitting later. Stir in the sugar and leave to cool slightly.

2 Once the cream is tepid, stir in the gooseberries and, if necessary, adjust the sweetness to taste.

3 Roll out the pastry on a lightly floured surface. Using the top of the pie dish as a template cut out the pastry lid, making it 1cm/½ in larger to allow for the pie funnel. Now roll out the trimmings and cut a 1cm/½ in ribbon. Press firmly on to the rim of your pie dish. Brush this with egg white.

4 Spoon the creamy gooseberries into the pie dish and slip in a pie funnel. Loosely roll the pastry lid around the rolling pin, lift over the pie dish and unroll. Using a fork, press firmly around the rim so that the pastry lid is ‘glued’ to the rim. If necessary, cut off the excess pastry, using a sharp knife.

5 Prick the lid in three places with a small sharp knife and brush with egg white. You can roll out the trimmings to decorate the pie. Brush the pastry decoration with egg white and liberally sprinkle with granulated sugar. It can be chilled at this stage.

6 Preheat the oven to fan 180°C/gas 5. Bake the pie for 35 minutes or until the pastry is crisp and golden. Serve hot, warm or cold.

SUMMER BERRY CREAM PUFFS

These make a wonderful summer pudding, but are also popular at teatime. You can vary the fruit filling according to what you have to hand.

MAKES 24 PUFFS

choux pastry (see here)

SUMMER BERRY FILLING

115g/4oz red currants

300g/10½ oz raspberries

285ml/10fl oz double cream

2 tablespoons Grand Marnier

2–3 tablespoons icing sugar, or to taste

CARAMEL

115g/4oz granulated sugar

4 tablespoons water

1 To make the choux puffs, follow the recipe here, but cook for 25 minutes or until golden and crisp. Then continue as instructed for cream puffs in the choux pastry recipe.

2 Once the puffs are cold, prepare the filling. Wash the currants, gently pat dry on kitchen paper, and strip from their stems. Place in a bowl with the raspberries.

3 Put the cream, Grand Marnier and icing sugar in a large bowl. Whisk until the cream forms soft peaks, then fold in the fruit.

4 Cut a slit into the side of each choux puff and, using a teaspoon, spoon the cream mixture into the puffs.

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