Recipes: Nanna’s Caramel Filling for Pies

I am a caramelalholic and this is one of my favourite treats to keep in the fridge for unexpected afternoon tea guests or just when you’ve run out of cake and need something sweet with your cup of tea.

What you need:

  • 1 cup brown sugar
  • 2 dessert spoons custard powdersalted-caramel-sauce-3-550
  • 1 cup of milk
  • 1tsp vanilla essence
  • 1tsp butter
  • 4 egg yolks

What you do:

  1. Put all ingredients into a double saucepan and whick until it thickens, do not let it boil.

Tip: If you don’t have a double saucepan just put a smaller saucepan in a larger saucepan with enough water to come up the side without touching the smaller saucepan.

If you don’t want to eat the caramel out of the jar, nothing wrong with this if you did, here’s an easy plain shortcrust pastry recipe from Margaret Fulton to make small pie cases.

What you need:

  • 1 1/2 cups plain flour
  • a pinch of salt
  • 100g chilled butter, dicedimages-1
  • about 3 tblsp iced water
  • a squeeze of lemon juice

What you do:

  1. Sift the flour into a large bowl. Add the diced butter and stir round with a knife until the pieces are coated with flour. Rub the butter into the flour between thumbs and fingertips, lifting your hands above the bowl to keep the mixture cool, until it resembles coarse breadcrumbs. Shake the bowl so that any large lumps come to the surface, then rub them in.
  2. Mix the water and lemon juice. Add  2 tblsp of the liquid to the flour mixture and stir in quickly with a round ended knife. When the dough starts to cling together, use the fingers of one hand to gather into a ball. Sprinkle in more liquid only if necessary to dampen any remaining dry mixture in the bowl, and use the ball of dough to gather it up. The dough should leave the bowl clean.
  3. Place the pastry on a lightly floured surface and knead lightly by turning and pressing with the floured heel of your hand until smooth. Pat into a round, wrap in plastic wrap and chill for 30 minutes.
  4. On a lightly floured surface, press the dough with your hand into a round. Lightly flour a rolling pin and roll out, lifting and turning the dough frequently and lightly flouring the work surface as needed to prevent sticking.
  5. Use a large scone cutter to cut rounds of pastry, then drape over a greased upside down cup cake tin. Chill again after shaping and before baking.
  6. Bake in a preheated 190 degrees celsius oven.

Tip: Cool your baked pastries completely and layer them between sheets of wax paper in an air-tight container before putting them in the freezer where they’ll keep for up to two weeks.

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