PUMPKIN PIE WITH KICAP MANIS BUTTERSCOTCH SAUCE

American-style pumpkin pie is served with an unusual sauce in this recipe. Sweet butterscotch is boosted with a touch of thick, molasses- like kicap manis.

Serves 8

For the sweet shortcrust pastry

150g (5½oz) plain flour, plus extra for dusting

100g (3½oz) unsalted butter, chilled and cut into cubes

50g (1¾oz) caster sugar

1 egg yolk

½tsp vanilla extract

For the filling

3 eggs

100g (3½oz) soft light brown sugar 1tsp ground cinnamon

1tsp mixed spice

200ml (7fl oz) double cream

425g can of processed pumpkin, or 400g (15oz) roasted and puréed pumpkin

Demerara sugar, to serve

For the sauce

25g (scant 1oz) butter

100g (3½oz) dark soft brown sugar 2tbsp kicap manis (a sweet soy sauce, from supermarkets)

1tbsp vanilla extract

200ml (7fl oz) double cream Make the pastry. Sift the flour onto a work surface. Make a well in the centre and add the butter, sugar, egg yolk, and vanilla extract. Using your fingertips, work the flour into the butter and egg mixture. When rough crumbs have formed, gather the dough into a ball and knead lightly until pliable. Wrap in clingfilm and chill for 1 hour.

Preheat the oven to 180° C/fan

160° C/gas 4. Roll out the pastry on a floured surface to a thickness of 3mm. Line a 23cm loose- bottomed tart tin with the pastry, leaving an overhang of at least 2cm. Prick the base all over with a fork, then line with baking parchment, fill with baking beans and blind bake for 20 minutes. Remove the beans and paper; if the centre looks damp or raw, bake for 5 minutes.

In a large bowl, whisk the eggs, sugar, spices, and cream together, then beat in the pumpkin until smooth. Partially pull out an oven rack from the centre of the oven. Set the pastry case (still in its tin) on the rack.

Pour the filling into the case then bake for 45-50 minutes, until set and bubbles begin to form around the edge. Trim the pastry edge with a sharp knife while still warm, then leave the pie to cool completely.

For the sauce, melt the butter and sugar in a pan, then whisk in the remaining ingredients. Bring to the boil, then leave to cool slightly. Remove the pie from the tin, divide into slices, and transfer to plates.

Dust the top of each with demerara sugar and use a blowtorch to caramelise, or briefly pop under a hot grill. Serve drizzled with the sauce.

2011 CHAMPION Tim Anderson