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Essential Plain White Flour1.5kg
1.5kgItem price
85pPrice per unit
56.7p/kgEd Smith's festive bake works as a casual treat with a cuppa (or a mulled wine), or as a post-dinner dessert with a dollop of cream.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
For the pastry, rub together the flour, butter, icing sugar and salt until the mix looks like fine crumbs. Make a well in the middle. Whisk together the egg yolks, vinegar and milk, add to the bowl, then mix, push and press together into a disc 2-3cm thick. Wrap and chill for at least 1 hour.
For the pastry, rub together the flour, butter, icing sugar and salt until the mix looks like fine crumbs. Make a well in the middle. Whisk together the egg yolks, vinegar and milk, add to the bowl, then mix, push and press together into a disc 2-3cm thick. Wrap and chill for at least 1 hour.
Preheat the oven to 200ºC, gas mark 6, with a baking tray on a shelf in the upper-middle of the oven. Line the pastry case with baking parchment, fill with baking beans or rice, then bake on the tray for 10 minutes. Remove the paper and contents, then bake for 10 minutes more until the pastry is pale golden. Use a sharp knife to trim the pastry, then cool to room temperature. Turn the oven down to 170ºC, gas mark 3.
For the filling, beat the butter and sugar until light and fluffy, then add the eggs 1 at a time, ensuring each is incorporated before adding the next. Fold in the orange zest, almonds and flour. Spread the mincemeat over the pastry case, spoon the frangipane on top, then smooth and level with a palette knife. Bake for 1 hour, or until golden, slightly domed and springy to touch. Serve warm or cold, with double cream or crème fraîche, if liked.
Use a processor to rub the mix together in step 1, or use ready-made shortcrust pastry. Just begin the recipe at step 2.
Typical values per serving when made using specific products in recipe
Energy | 2,946kJ/ 706kcals |
---|---|
Fat | 42g |
Saturated Fat | 20g |
Carbohydrates | 68g |
Sugars | 44g |
Fibre | 3.2g |
Protein | 12g |
Salt | 0.4g |
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