Thursday, 3 June 2010
Todd and I work pretty hard most days of the week. Wednesday is usually the day we take off though, to do things that we enjoy doing . . . usually together.
This Wednesday was no different. We decided to take ourselves up to the Cheshire Oaks Outlet Mall and just have a look around.
Wow, that place is big. Much larger than I remember it being, although I know that isn't so . . . tis the same size it's always been . . . although we did get lost on the way there . . . and, I'm ashamed to admit, on the way back as well . . . but . . . that's a whole 'nother story . . .
There is everything you could ever hope to dream of in that mall, including a lovely kitchen kitsch store, which I managed to get the most fantastic pepper grinder in. It's called the CrushGrind and it's probably the best pepper grinder I have ever come across . . . the truth, no lie! (and no, I didn't get given one to say that, I had to buy one for myself, although to be sure if they did offer to give me one, I'd deffo take it!)
Anyways, we walked til we dropped and then came back home. I had some rhubarb I needed to use up and I baked a pie. A delicious rhubarb custard pie, one of my absolute favourites ever in this whole wide world. Tart and sweet and incredibly moreishly scrummy. (Yes scrummy is a word.)
Isn't that what everyone does when they have worn themselves out window shopping???
I should have waited longer to cut it . . . but . . . in my defence, if you bake this pie and then taste it, you will know without a doubt why I couldn't wait! (What can I say . . . I'm a glutton . . . meh!)
*Rhubarb Custard Pie*
Makes one 9 inch pie
Something deliciously different to do with that glut of rhubarb that is taking over your garden.
short crust pastry to fill a 9 inch pie dish, or
my incredibly easy pat in the pan pastry (see my recipe below)
400g diced rhubarb
(about 3 cups)
100g of caster sugar
2 TBS corn flour
1/4 tsp salt
2 large free range eggs
6 ounces golden syrup (3/4 cup)
1 TBS butter, melted
Either roll out the pie crust to fit your dish, 1/8 of an inch thick and leaving a one inch overhang, or make the recipe as below. If making shortcrust fold the excess dough under and crimp the edges. Chill for half an hour.
If you are making the recipe for the pat in the pan dough, make as instructed and then pat the dough into the dish with your fingers, first along the sides of the pie pan and then across the bottom. Flute the edged decoratively.
Preheat the oven to 230*C/450*F/gas mark 8.
Place the chopped rhubarb into the prepared pie shell. Whisk together the sugar, cornflour and salt. Mix in the egg, beating it in well, and then stir in the golden syrup and the melted butter. Mix well. Pour this evenly over top of the rhubarb in the prepared shell. Bake in the heated oven for 15 minutes. Decrease the oven heat to 180*C/350*F/gas mark 4 and bake for 30 to 40 more minutes, until the crust is nicely browned and the rhubarb is tender. Remove from the oven to a wire rack and cool until the pie is firmed up, about 45 minutes, before serving. Delicious!!
*Pat in the Pan Pie Crust*
Makes enough for one 9 inch pie
This is so simple and easy to do and makes an incredibly short, flakey and crisp crust. Works well for any single crust pie. You do not need to roll it out.
210g of plain flour
(1 1/2 cups)
1 1/2 tsp caster sugar
1/2 tsp salt
4 ounces vegetable oil
3 TBS cold milk
Whisk the flour, sugar and salt together in a bowl. Beat the cooking oil and the cold milk together with a fork until it turns quite creamy. Pour all at once into the flour mixture and mix together completely, using the fork, until all the dry mixture is evenly moistened. Pat the mixture into your pie dish with your fingertips, first covering the sides and then the bottom, patting it in evenly. Flute the edges as desired.
You may now fill the shell. If you require a baked pie shell, preheat the oven to 220*C/425*F/gas mark 7. Prick it all over with a fork. Bake until golden brown, about 15 minutes. Check frequently to make sure it is not overbrowning.
If you are baking the filling in the shell, fill the shell as per the recipe and continue as directed.