Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published:19th August 2009

The Riverside Restaurant in Helford

Kinky pie
This pudding has been a firm favourite on our own menus. The name came about when someone remarked that it was a bit “kinky”. It is, in fact, a tart – but that was going too far!

Ingredients
Serves 6-8
5 large cooking apples
175g dark-brown sugar
1 flat desp ground nutmeg
1 flat desp ground ginger
2 flat desp ground cinnamon
3 good desp caster sugar
225g shortcrust pastry
150ml double cream, whipped
3-4 glace cherries, halved.

Method
Preheat the oven to 190C/375F/gas 5. Using a potato peeler, peel the apples. Then, using a slicer or a steady hand, slice up the apples at three angles round the core. Cover the base of a 22.5cm baking tin with the brown sugar, pressing down well. Arrange the apple slices over the sugar as this is the top, then layer until half the apple is used. Mix the nutmeg, ginger, cinnamon and caster sugar in a bowl and sieve over evenly. Carry on layering until all the apples are used. Roll out the pastry to the size of the tin, wet the edges of the tin, then cover with the pastry.
Trim and press the edges down well. Don’t worry if the pastry is cracked or untidy, as this is the bottom. Place the tin on a baking tray and bake for about 45 minutes or until it bubbles on the outer edges.
When cold, turn out into a flat serving dish. Cut into six or eight slices, pipe a rosette of whipped cream onto each slice and decorate with a glacé cherry.

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