Gingerbread pie

The heady, warm spicing of gingerbread is synonymous with Christmas, and Asa Naiditch’s deep, marshmallowtopped pie, torched to add toasty flavour, is the festive treat you didn’t know you needed. blamebutter.co.uk; @blamebutter

SERVES 8-10 | PREP 30 MINS | COOK 1 HR 30 MINS PLUS CHILLING | MORE EFFORT

GINGERBREAD SPICE MIXTURE

2 tbsp ground ginger

5 tsp ground cinnamon

3 tsp ground allspice

3 tsp ground nutmeg

1 tsp ground cloves

PRESS-IN COOKIE CRUST

115g unsalted butter, softened

50g dark brown sugar

1 egg yolk

1 tsp vanilla extract

200g plain flour

10g gingerbread spice mixture

GINGERBREAD CUSTARD

100g granulated sugar

100g dark brown sugar

60g plain flour

15g gingerbread spice mixture

400ml whole milk

230g double cream

1 tsp vanilla extract

MARSHMALLOW FLUFF

105g egg whites (about 3 eggs), at room temperature 3g cream of tartar

200g sugar

220g corn syrup or glucose

5g vanilla extract 1 Start by making the spice mixture by combining together all the spices in a small bowl.

2 Move on to the cookie crust. Cream together the butter and sugar in a stand mixer fitted with a paddle attachment for 2-3 mins or until smooth and fluffy, scraping down the sides of the bowl as you go. Add the egg yolk and vanilla, mixing to combine. Scrape down the sides of the bowl again and add the flour, 10g of the gingerbread spice mixture and 1/2 tsp of salt. Mix on a low speed until fully incorporated. Gradually add 10ml of water and mix for another minute until the dough is smooth. Add 1 tsp more of water if it’s too dry. Press the dough evenly into a 22cm pie tin. Start with the edges and then press evenly onto the bottom of the tin – it should be about ½cm thick. Discard any excess and put the lined pie tin in the fridge for 1 hr.

3 Heat the oven to 190C/170C fan/gas 5. Make the custard by whisking the sugars, flour, gingerbread spice mixture and a pinch of salt to combine. Gently whisk in the milk, cream and vanilla – you are looking to incorporate the ingredients, not aerate, so don’t whisk vigorously. Put the chilled cookie crust on a lined baking tray. Pour the custard into the crust and bake for 45-50 mins or until the edges of the custard are set but the centre still has a jiggle. Transfer the pie to a rack to cool to room temperature, then transfer to the fridge to chill for at least 2 hrs or until ready to decorate and serve.

4 While the pie sets, make the fluff. Put the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment. Put the sugar, corn syrup and 90ml of water in a heavy-based pan, stirring to combine. Heat over a low-medium heat until simmering. When it reaches 100C, begin whisking the egg whites on a medium speed until soft peaks form. When the sugar reaches 120C, immediately turn the mixer down to low and gradually pour the sugar syrup into the egg whites in a steady flow. Once all the syrup is poured in, turn up the mixer to medium speed again and continue to whisk until glossy and thick. Add the vanilla and continue to mix until the fluff has cooled.

5 Spoon the fluff in a large mound directly on top of the cooled pie. Use the back of a large spoon to create waves in the fluff. Use a blowtorch to toast to the desired darkness. When slicing, clean and dry the knife between slices if it gets too sticky.

PER SERVING (10) 591 kcals | fat 24.4G saturates 15G | carbs 85.1G | sugars 55.7G fibre 1.6G | protein 6G | salt 0.7G