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Topic: Blaeberry Pie (traditional northern stodge goes haute-cuisine!)  (Read 2442 times)
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Kuolema Nox
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« on: April 14, 2008 10:22:30 AM »

Right, this might need a bit of an explanation... I go to university in the north-east of England, where the locals are really down-to-earth and a lot of the students are really preppy. So, being half-Geordie and a student (and really bored), I thought I'd have a go at making stuff that'd please (or really piss off) everybody.
Basically I took a bunch of traditional Geordie foods and tried to make them as pretentious as possible. Grin
I got the idea when I asked for a bacon roll in the uni' caff and got a bacon, Brie and cranberry panini... Huh

First up is the old favourite, blaeberry pie, or in its new form, blueberry tart with butterscotch sauce.



Mise-en-place Grin (oh wait I left out the brown sugar, bollocks)
Ingredients:
For the base:
1.5oz (42g) plain flour
1oz (28g) caster sugar
0.5oz (14g) butter

For the fudgey caramely cakey middle bit:
1oz (28g) butter
1oz (28g) brown sugar
2oz (56g) self-raising flour (or 2oz plain flour and 1/4 tsp baking powder)
1 egg, beaten

For the topping:
1 pack of frozen blueberries
1oz (28g) butter
2oz (56g) brown sugar
Milk
Pinch of salt

Method

Base:
Put all the ingredients for the base into a bowl. It's a basic shortbread mixture, 1 part butter, 2 parts sugar, 3 parts flour.

Get your mitts in there and rub the fat into the flour and sugar.
When it's all mixed together, pack it into a 7" tin and prick the top all over with a fork.

Then stick it in the oven on gas mark 3 for about 20 minutes.

Fudgey caramely cakey middle bit:
Cream the butter and sugar together.

Realize that bran is not sugar.  Embarrassed Label your jars properly and start again! Tongue
Mix in the egg and the flour until it's all nice and smooth.

Get the shortbread base out of the oven and pour this mixture all over it. Then put it back in the oven on gas mark 5 for 10-15 minutes.

Topping:
It should look sort of like this now, but less blurry:

Put the blueberries in a pan with a little white sugar and gently heat them until the juice has thickened into a sort of compote. Pour it on top of the tart base so it looks like this:

(Ignore the missing bit, I got hungry Grin)

Now we're going to make a fudgey butterscotch sauce to go with it. I wasn't sure what to put with this to dress it up a bit, but blueberries and maple syrup do go pretty well together. There aren't any maples round here but there IS the best bloody fudge in Britain, so it's close enough and still traditional!

Heat the butter and sugar and a little milk in a saucepan until all the sugar granules have dissolved and the sauce starts to thicken a bit.
Mine looked like this:


Cut a slice, drizzle some of the sauce over, and serve.



(The colours are a bit weird there, the sauce is a bit more brown than that Tongue)

Enjoy i.e. stuff it down yor fyess 'til yer geet full, like. Wink
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Happychick
« Reply #1 on: April 14, 2008 10:35:40 AM »

Durham perchance?

I'm a geordie too! Teehee! That looks delicious, especially the sauce...
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Kuolema Nox
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« Reply #2 on: April 14, 2008 11:08:05 AM »

Aalreet pet! Grin

Yep, I certainly am from Durham (well, born in Scotland, half-Durham family, now back to my roots). And thanks very muchly!
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akachan
« Reply #3 on: April 14, 2008 01:07:41 PM »

That looks soooo good!!! Bookmarked for blueberry season !  Grin

Quote
Realize that bran is not sugar.


He he....Once while making some rice krispies...I reached into my liquid cupboard to get the vanilla, poured some in the pot stirring away...hmmmm why does this smell bad. Looked at the bottle on the counter...NOT vanilla ...soy sauce !  Tongue
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