Sawrey pie

First published: July 2016

Ingredients

• 250g shortcrust pastry
• 220g cooked rhubarb
• 2 tbsp apricot jam
• 40g butter
• 40g caster sugar
• 2 eggs, beaten
• 50g self-raising flour sieved
• 1 tsp ground ginger
• ½ tsp ground cinnamon

Method

1. Stew the chopped rhubarb in a little honey until cooked. Drain, and leave to chill.

2. Roll the pastry and pop it into a greased flan tin.

3. Spoon the apricot jam over the base and put in the fridge while you make the filling.

4. Cream the butter and sugar until it’s light and fluffy.

5. Add the beaten egg, slowly.

6. Add the sieved flour, ginger and cinnamon, again slowly until you have a light creamy mixture.

7. Take the flan case out of the fridge and spoon the chilled cooked rhubarb over the jam.

8. Spoon the sponge mixture over the top of the rhubarb.

9. Pop the flan case on a heated baking tray and pop it into the oven at 200°C for the first ten minutes.

10. Reduce the heat to 180°C and bake for a further twenty minutes or until a skewer inserted into the sponge emerges clean.

11. Allow to cool, then add a light dusting of icing sugar. Serve with double cream.