Rum Pie -

Rum Pie

Ingredients

For shortcrust pastry

6 oz plain flour
3 oz butter
1 oz shortening
1 tablespoon caster sugar
1 egg yolk
1-2 tablespoons water

For filling

8 fl oz milk
¼ nutmeg (grated)
2 eggs (separated)
3 oz caster sugar
Pinch of salt
1 teaspoon gelatine (soaked in 3 teaspoons cold water)
⅛ pint rum

To finish

1 oz plain chocolate
1 tablespoon water
¼ pint double cream
1 teaspoon rum
1 dessertspoon caster sugar

7-8 inch diameter flan ring

Method

Prepare the shortcrust pastry. Line the flan ring with it and bake blind for 20-25 minutes, then set aside.

To prepare the filling: scald the milk with the nutmeg. Beat the egg yolks, sugar and salt to­gether until thick and light in colour, pour on the hot milk and cook in a double saucepan until the mixture coats the back of a spoon. Stir in the soaked ge­latine and allow to cool. When the mixture begins to thicken, stir in the rum and, finally, the stiffly whisked egg whites. Pour into the cooled pastry case and put in the refrigerator to set.

Melt the chocolate in the water, set pan aside and allow it to cool. Whip the cream and divide in half. Flavour half with the rum and the other half with the sugar. Mix the rum-flavoured cream with the cold, melted chocolate, cover the top of the pie with the sugared cream and then coat this with the choco­late cream. Chill to serve.

Related food category:

• Pie, Tart and Pastry