Helen's Eve's Pudding
Ok disclaimer first - I completely suck at pastry! This is a dessert recipe from Gordon's Sunday Lunch book... I followed it to the t! But alas I was foiled by the pastry... I couldn't get it to roll out properly, it kept crumbling, so I ended up pressing it into the pie dish. Then when I went to blind bake it I had no beans... so had to use rice... well, I forgot to blind bake it before the beef was in the oven, so the poor pastry was right next to that big hunk of beef. When I went to take the foil off, some of the rice spilled into it and I couldn't get it all off! Argh... HOWEVER... despite not being as aesthetically pleasing as I would have liked, it did taste delicious!!! I also used double the meringue recipe... because let's face it, when is there ever enough meringue and it meant I didn't have to waste the egg whites leftover from the pastry.
Sweet Pastry
INGREDIENTS
1. Cream together the butter, sugar and salt then rub into the flour until the mixture resembles breadcrumbs.
2. Mix the egg yolks and bring the mixture together to form a dough, add a little water if necessary.
3. Chill wrapped in the refrigerator for 30 minutes before using.
4. Line your baking dish with the pastry and bake blind for 15 minutes at 180c - enough to cook through and colour slightly.
Pudding
INGREDIENTS
For the Meringue:
Method
1. Cook down the apples with the sugar and a little water until softened.
2. For the meringue topping simply beat the egg whites until stiff and whisk in each spoonful of sugar one by one, incorporating thoroughly.
3. Place the apple mix on the pastry and top with the meringue.
4. Bake at 200c for 20 minutes until the meringue has firmed and turned golden.
5. Serve immediately!
I served with a scoop of yummy vanilla ice-cream!
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Sweet Pastry
INGREDIENTS
- 150g Butter
- 100g Sugar
- pinch Salt
- 300g Flour
- 4 Egg Yolks
- Water (If Necessary)
1. Cream together the butter, sugar and salt then rub into the flour until the mixture resembles breadcrumbs.
2. Mix the egg yolks and bring the mixture together to form a dough, add a little water if necessary.
3. Chill wrapped in the refrigerator for 30 minutes before using.
4. Line your baking dish with the pastry and bake blind for 15 minutes at 180c - enough to cook through and colour slightly.
Pudding
INGREDIENTS
- 4 Granny Smith Apples, cored and chopped
- 1 tablespoon Water
- 2 tablespoons Caster Sugar
For the Meringue:
- 2 Egg Whites
- ½ tablespoon Vanilla Essence (Optional)
- 2 tbsp caster sugar
Method
1. Cook down the apples with the sugar and a little water until softened.
2. For the meringue topping simply beat the egg whites until stiff and whisk in each spoonful of sugar one by one, incorporating thoroughly.
3. Place the apple mix on the pastry and top with the meringue.
4. Bake at 200c for 20 minutes until the meringue has firmed and turned golden.
5. Serve immediately!
I served with a scoop of yummy vanilla ice-cream!
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