Rhubarb and blackcurrant traybake with cider custard
Traybake
Ingredients:
175g soft butter
100g castor sugar
2 egg yolks (keep the whites for the meringue)
225g plain flour
¾ teaspoon baking powder
Method:
Set oven to 180oc and butter 6 metal ring moulds. Place on a baking tray
lined with parchment paper.
Beat the butter and sugar with an electric whisk until pale and fluffy. Whisk in the egg yolks then mix in the flour and baking powder to a soft dough. Press the dough into the bottom of the moulds and bake for 15 minutes. Cool.
Rhubarb and blackcurrant filling
Ingredients:
350g chopped new season rhubarb
125g castor sugar
150g blackcurrants ( frozen is fine or substitute raspberries or blueberries)
Method:
Place the rhubarb and sugar in a saucepan and cook until thick and jammy over a medium heat. Fold in the blackcurrants.
Macaroon topping
Ingredients:
2 egg whites
50g ground almonds
75g castor sugar
25g rice flour
¼ teaspoon baking powder
Method:
Whisk the eggs to stiff peaks and fold in the almonds and sugar. Beat for 3 minutes with an electric whisk and then whisk in rice flour and baking powder.
Spoon the rhubarb and blackcurrant mixture on to the pastry (you will have some left over but it will keep in the fridge for a couple of weeks).
Spoon over the macaroon and place in 180oc oven for 10 minutes or until topping is firm to touch. Cool slightly and remove from mould.
Cider Custard
Ingredients:
150ml sweet cider
250ml whipping cream
4 egg yolks
75g castor sugar
2 tablespoons cornflour
Method:
Scald the cream and cider together.
Whisk the egg yolks, sugar and cornflour together and pour over the hot cream. Return to pan and stir until the mixture thickens and coats the back of a spoon.
Serve with the warm traybakes.
