December 29, 2015

NOUGAT CRUMB PIE

Ingredients:

Pastry:
Butter - 60 gms
Castor sugar - 1/4 cup
Egg yolk - 1
Milk - 1 tbsp
Self raising flour 1/2 cup
Plain flour - 1/2 cup
Pinch of salt

Filling:
Cake or bread crumbs - 60 gms
Sugar - 1/4 cup
Desiccated coconut - 1 cup
Nuts - 1/4 cup (finely chopped)
Lemon - 1
Apricot jam - 1 tbsp
Egg white - 1
Cinnamon - 1 tsp
Brown sugar - 1 tsp

Method:

  • Cream butter and sugar. Beat in egg yolk and milk. Add sifted flours and salt. Chill for 30 minutes.
  • Roll out pastry and line 18-20 cm pie plate or fan ring. Combine crumbs, sugar, coconut, nuts, grated lemon rind and juice and apricot jam.
  • Fold in stiffly beaten egg white.
  • Place mixture in pastry case. Sprinkle with cinnamon and brown sugar.
  • Bake in hot oven 200C for 10 minutes. Reduce heat to moderate 180C and cook a further 10 minutes.
  • Serve either warm or cod with cream or ice cream.
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