Butter Blackcurrant Pie

Butter Blackcurrant Pie

Your dinner party pudding is sorted with this! It's comforting and well cosy! I featured a similar recipe in one of my summer newsletters using white peaches. I've actually used frozen fruit here and you could do a combination with frozen blackberries and thinly sliced pears that have been cooked for 3 mins. The best thing about it is, you throw it all together and let the oven work its magic!

Ingredients:

Serves 6

6 plums, stoned and halved
Black currants 300g
130g caster sugar
100g brown sugar
zest of 1/2 a lemon and 1 tbsp juice
50g ground almonds
150g spelt flour
1 tbsp baking powder
good pinch of ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
240ml whole milk
1 tsp vanilla extract
170g unsalted butter (50g of this for the brown butter)

How To Make Blackcurrant Pie

Preheat the oven to 200 C degrees fan and grease a 25cm by 30cm (or roughly this size) baking tray. In a large bowl add the fruit, both sugars, lemon zest and juice. Mix together and put to one side so that the fruit soaks up the sugar for a couple of minutes.

In a small saucepan, add 50g of the butter and set to medium to high heat to melt. Keep an eye on it and stir every so often. When it just starts to go golden and you can smell a hazelnut aroma, remove it from the heat and pour it into a bowl.

In a separate bowl mix together the ground almonds, spelt, baking powder, spices and salt. Slowly stir in the milk until all is incorporated and then mix in the vanilla.

Cut the rest of the butter (120g) into cubes and place it into the baking tray and into the oven for about 5 minutes or until it has completely melted. Place the hot tray on a heatproof surface and pour in the milk batter evenly over the melted butter. Do not mix!

Spoon over the fruit evenly on top and bake in the middle of the oven for 40-45 minutes. Serves hot or cold with some crème fraîche. This keeps well for 4 days.