Rum Pie

Rum Pie

Nanny used to make this for special occasions. Fine filly, nanny, although she used to scald her udders terribly on the element. Watch you don’t do the same.

  • short pastry
  • 250ml (½ pint) milk, with a pinch of nutmeg
  • 55g (2 oz) sugar
  • 2 eggs
  • 1 ½ tsp gelatine
  • 1 tsp cornflour
  • 2 tbsp rum, plus a little extra
  • For the topping:
  • 2 tbsp cream
  • 1 tsp sugar
  • 55g (2 oz) chocolate
  • 2 tbsp water
  1. Bake the pastry in a shallow dish. Beat the egg yolks with sugar and a pinch of salt until thick, then stir in the cornflour and heat the milk, gradually adding it to the mixture. Heat the lot gently, then stir in the gelatine (dissolved in a little water) and allow to cool. Then fold in the beaten egg whites and add the rum. When cooled, pour into the pastry case.
  2. Melt the chocolate in the water over a gentle heat, then while it’s cooling, whip the cream with the sugar and a dash more rum, before mixing both together. Cover the pie with the result and chill the lot to serve.

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