Tim and Jane's Tasty Flavours has moved to a new location in the Food Hall in Doncaster
Market. Fortunately, the new stall is less than 50 metres from the old one and the range of baking ingredients to make Grandma’s
traditional homemade recipes is as wide as ever.
Grandma Abson’s Recipe of the Month board has pride of
place. Tim
says the recipes are very popular with his savvy customers who
snap photos with their smart phones. We link each
month’s recipe to whatever is in season that month and mainly use ingredients
from Tim and Jane’s emporium. We’re also keeping Grandma’s legacy of homemade baking alive with easy recipes which taste just scrummy with few ingredients.
To
start the New Year, January’s Recipe of the Month is St Clement’s Pie. This famous pie is eaten whenever there are bells to ring out. Just as in the nursery
rhyme, it’s made with oranges and lemons.
Zest & juice of 1 lemon and 1
orange
Make
Shortcrust
Pastry.
Line a pie dish with the pastry
and bake blind for 10 minutes.
Put the lemon and orange zests, juice and 2oz/50g sugar in a pan. Heat until
the sugar is dissolved. Mix the
cornflour to a paste with 6 tbsps of water. Stir into the mixture with the rest
of the water until blended. Let it cool
a little. Add the egg yolks and mix gently till blended. Pour into the pastry
case. Whisk the egg whites until stiff and add the rest of the sugar. Spoon the
meringue on to the filling and make swirls. Cook in a preheated oven for 30
minutes. (300F, Mark 2, 150C)
Grandma’s tip : Bake it Blind This describes cooking pastry before adding
a filling. Line the dish with pastry. Then line the pastry with baking paper.
Cover with dried beans or peas. Bake and
remove the paper before adding the filling. Keep the beans or peas to reuse for
baking blind.
Meryl says : This
pie is delicious
to eat hot or cold. I love it when the mixture is still hot, just set and the
meringue is freshly peaked from the oven.
Happy
New Year #KeepBakingalive!