Recipe By Jaxters
Ref: 913
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep
650 g
Fresh pitted black cherries cut in half
250 ml
Port ruby
80 g
Caster sugar
4 Cloves
2 Star anise
1/2 Orange, zest peeled strips
1 tsp
Vanilla paste
1/4 tsp
Ground cinnamon
1 1/2 tbsp
Arrowroot Powder
2 tbsp
Water
1 Egg beaten for brushing
Pastry
200 g
Plain flour
75 g
Self-raising flour
150 g
Butter salted
30 g
Custard powder
1 Egg
2 tbsp
Water cold
Method
Step 1
Place flours & custard powder in a bowl mix, then grate in half cold butter, then mix in using finger tips, then grate in the other half of the butter & mix in or pulse to a breadcrumb in a food processor, in a bowl add the egg & water to the flour mixture & combine to form a dough, if dry add more water a little at a time, then wrap in cling film & place in the fridge to rest for at least 45 mins.
Step 2
Put the cherries, port, sugar, star anise, orange peel strips, vanilla & cinnamon into a saucepan bring to a simmer on a low heat for 3 minutes, take off the heat & allow to cool for 15 minutes, then mix arrowroot powder with water, stir in & place back in a med heat stir & simmer until it thickens, then set aside to cool.
Step 3
Pre-heat oven to 170°C fan.
Step 4
Take cold pastry & cut a 1/3 off for the top, then with the remaining 2/3s form a ball then roll out on a floured work top with a rolling pin to fit a loose bottom tart/pie tin (24cm for 6 portion recipe), scrunch up some greaseproof paper line over the pastry then fill with baking beads of raw rice & bake for 12 minutes, remove form the oven & allow to cool, remove paper etc.
Step 5
Remove spices & peel then tip cherry mixture into the pie case then roll out the top & cover & trim off any excess pastry, brush over beaten egg with a pastry brush & bake for 25 minutes or until golden brown on top.
Suggestion & Tips
Eat warm with lots of double cream or vanilla ice cream. You could use different types of berries or fruit.