Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

250g ginger bis­cuits 70g but­ter, melted 1kg pump­kin 1T honey ½ cup caster sugar ½t salt ½t ground ginger ½t ground nut­meg 1t ground cin­na­mon 1t cake flour 2 eggs, lightly beaten 1 cup caramel

con­densed milk ½t vanilla ex­tract white marsh­mal­lows

Serves 10–12

Place the ginger bis­cuits in a re­seal­able bag, then use a rolling pin to crush them into fine crumbs. Pour the crumbs into a bowl with the melted but­ter and mix well. Press the mix­ture into the base of a lightly greased 30cm oven-proof pie dish and re­frig­er­ate un­til set.

Pre­heat the oven to 200°C. Place the pump­kin in a roast­ing tray, driz­zle honey on top and roast for about 35 min­utes un­til ten­der. Re­move from the oven, al­low to cool slightly then blend un­til smooth. Mea­sure out 1¼ cups of the purée and place in a large bowl. Add the sugar, salt, spices and flour, then add the eggs and mix well. Add the caramel con­densed milk and vanilla ex­tract and mix un­til smooth. Pour the mix­ture over the bis­cuit base and bake for 15 min­utes at 200°C. Re­duce the heat to 180°C and bake for a fur­ther 35 min­utes un­til set. Re­move from the oven and al­low to cool com­pletely.

Cover the top of the pie with the marsh­mal­lows and, us­ing a blow­torch, gen­tly scorch them un­til they are gooey and charred. Serve im­me­di­ately.

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