GUINNESS PUNCH PIE (Serves 8)

INGREDIENTS:

For the custard: 400ml Guinness; 7 egg yolks (freeze the whites for another time); 405g can of condensed milk; 250ml double cream; ½tsp grated nutmeg, plus more to serve; ½tsp ground cinnamon; 1tsp vanilla extract For the pastry: 125g unsalted butter, plus more for the tin; 250g plain flour, plus more to dust; 45g golden caster sugar; 1 egg yolk; 30ml water

METHOD:

1. In a saucepan, simmer the Guinness until it reduces by about two-thirds. Leave to cool.

2. Meanwhile make the pastry. Using your hands, rub the butter and flour together until the mix resembles breadcrumbs. Mix in the sugar and egg yolk and then add the measured water a little bit at a time, until the dough comes together. Don’t knead any more, just wrap in cling film or greaseproof paper and refrigerate for 30 minutes.

3. Preheat the oven to 160ºc/fan 140ºc/ Gas Mark 3.

4. Butter a 20cm tart tin and remove the pastry from the fridge.

5. Dust your worktop with flour and roll out the pastry into a circle roughly 28cm in diameter. Coil the pastry around the rolling pin and uncoil over the tart tin. Carefully push the pastry into the corners of the tin and leave the edges rising above the edge. Prick the base of the tin with a fork all over, then line with greaseproof paper and baking beans or rice. Bake for 15 minutes.

6. Take out the greaseproof paper and baking beans and bake for a further five minutes. Remove from the oven and leave to cool.

7. In a bowl, gently beat the egg yolks with the condensed milk, trying not to get too much air or too many bubbles into the mix. Stir in the double cream and reduced Guinness, then stir in the remaining ingredients. Pour the custard into the pastry case and bake for 40-45 minutes; it should still have a wobble in the middle. Remove and leave to cool. 8. Grate extra nutmeg over the top and chill before slicing.