Blackcurrant Caudle Pie is a traditional English recipe dating originally from the Georgian period for a classic deep pie of sweetened blackcurrants baked in a puff pastry crust that's finished by the addition of a cream custard (originally known as a caudle). The full recipe is presented here and I hope you enjoy this classic English version of: Blackcurrant Caudle Pie.
This is a very traditional way of making an English dessert pie. These recipes originate from the 18th century where deep pies were baked in a puff pastry crust and the fruit was mixed with an egg custard (called the 'caudle'). In fact the words caudle and 'coddle' (as in coddled eggs) are related and indicate slow cooking of eggs, either whole or in a custard.
As well as blackcurrants, this recipe works just as well with blackberries and pitted black cherries. You could also use raisins that have been soaked in brandy/tea/red wine/fruit juice over night to plump them up before cooking.
Go to the printable version of the recipe
150g (3/4 cup) caster sugar (or to taste)
125ml (1/2 cup) single cream
125ml (1/2 cup) double cream
2 large egg yolks
1 egg white, beaten, to glaze
caster sugar, for dusting
Take about 2/3 of the pastry and roll it out until large enough to cover the base and sides of a 4 or 5cm deep pie dish. Brush the pastry with a little egg white and sprinkle with caster sugar (this helps the pastry from becoming too soggy).
Pile the blackberries into the pastry shell, sweetening them to taste with the caster sugar as you add them. Now roll out the remaining pastry and use to cover the top of the pie dish, ensuring that you seal the two pieces of pastry together well.
Cut a hole in the centre of the top crust that's large enough to take a kitchen funnel (you will use this to add the custard later). Use any trimmings to decorate the top of the pastry then brush with egg white and dust with caster sugar.
Transfer the pie to the oven (sit on top of the baking tray, as this will help crisp the base of the pie) and bake for 15 minutes then reduce the oven temperature to 180ºC (350ºF) and continue baking for about 35 minutes, or until the pastry is well cooked, golden brown and puffed up (if it seems to be cooking too quickly cover with foil or baking parchment).
Near the end of the cooking time, combine the creams in a saucepan and bring to scalding point (where small bubbles form around the edges of the pan). Beat the egg yolks in a bowl. Now, whilst beating continuously and briskly add the heated creams to the egg yolks in a slow and steady stream.
When the pie is almost ready pour this caulde (custard) into the pie through the hold in the top, using a funnel. Add enough custard so the pie is full, but do not allow to over-flow. Return the pie to the oven and continue cooking for 5 minutes more to set the custard.
Remove from the oven and allow to eat. Serve warm (not hot), accompanied by cream, ice cream or custard.
This is a very traditional way of making an English dessert pie. These recipes originate from the 18th century where deep pies were baked in a puff pastry crust and the fruit was mixed with an egg custard (called the 'caudle'). In fact the words caudle and 'coddle' (as in coddled eggs) are related and indicate slow cooking of eggs, either whole or in a custard.
As well as blackcurrants, this recipe works just as well with blackberries and pitted black cherries. You could also use raisins that have been soaked in brandy/tea/red wine/fruit juice over night to plump them up before cooking.
Go to the printable version of the recipe
Blackcurrant Caudle Pie Recipe
Ingredients:
For the Pastry Case:
600g (1 1/3 lb) puff pastryFor the Filling:
500g (1 lb) blackcurrants150g (3/4 cup) caster sugar (or to taste)
125ml (1/2 cup) single cream
125ml (1/2 cup) double cream
2 large egg yolks
1 egg white, beaten, to glaze
caster sugar, for dusting
Method:
Turn on your oven, place a large baking tray on the middle shelf and pre-heat to 200ºC (400ºF).Take about 2/3 of the pastry and roll it out until large enough to cover the base and sides of a 4 or 5cm deep pie dish. Brush the pastry with a little egg white and sprinkle with caster sugar (this helps the pastry from becoming too soggy).
Pile the blackberries into the pastry shell, sweetening them to taste with the caster sugar as you add them. Now roll out the remaining pastry and use to cover the top of the pie dish, ensuring that you seal the two pieces of pastry together well.
Cut a hole in the centre of the top crust that's large enough to take a kitchen funnel (you will use this to add the custard later). Use any trimmings to decorate the top of the pastry then brush with egg white and dust with caster sugar.
Transfer the pie to the oven (sit on top of the baking tray, as this will help crisp the base of the pie) and bake for 15 minutes then reduce the oven temperature to 180ºC (350ºF) and continue baking for about 35 minutes, or until the pastry is well cooked, golden brown and puffed up (if it seems to be cooking too quickly cover with foil or baking parchment).
Near the end of the cooking time, combine the creams in a saucepan and bring to scalding point (where small bubbles form around the edges of the pan). Beat the egg yolks in a bowl. Now, whilst beating continuously and briskly add the heated creams to the egg yolks in a slow and steady stream.
When the pie is almost ready pour this caulde (custard) into the pie through the hold in the top, using a funnel. Add enough custard so the pie is full, but do not allow to over-flow. Return the pie to the oven and continue cooking for 5 minutes more to set the custard.
Remove from the oven and allow to eat. Serve warm (not hot), accompanied by cream, ice cream or custard.
Printable version of the Recipe
british, traditional, eggs, fruit, dessert, pudding, vegetarian
Dessert
Britain
Blackcurrant Caudle Pie
https://fabulousfusionfood.blogspot.com/2019/04/blackcurrant-caudle-pie-recipe.html
Blackcurrant Caudle Pie. This is a traditional British recipe for a Georgian dessert of a classic deep pie of sweetened blackcurrants baked in a puff pastry crust that's finished by the addition of a cream custard (originally known as a caudle).
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvsPUNJc1ZuEuLSTRe0d8jKsUcme27zUI4qdwhoYETAjPbS-8JCgDaT_f0WFaYinZgTWDJd7-LI53G5E2npMqshCEV5_q3Q4vx4Nd8SImjIQZItxTW-LTFyg9j3wPOcbNadj8chcY0rQ/s1600/blackcurrant-caudle-pie.png
2019-04-21
Yield: 6
Blackcurrant Caudle Pie
Blackcurrant Caudle Pie. This is a traditional British recipe for a Georgian dessert of a classic deep pie of sweetened blackcurrants baked in a puff pastry crust that's finished by the addition of a cream custard (originally known as a caudle).
prep time: 120 mins
cook time: 120 mins
total time: 240 mins
Ingredients:
- 600g (1 1/3 lb) puff pastry
- 500g (1 lb) blackcurrants
- 150g (3/4 cup) caster sugar (or to taste)
- 125ml (1/2 cup) single cream
- 125ml (1/2 cup) double cream
- 2 large egg yolks
- 1 egg white, beaten, to glaze
- caster sugar, for dusting
For the Pastry Case:
For the Filling:
Method:
- Turn on your oven, place a large baking tray on the middle shelf and pre-heat to 200ºC (400ºF).
- Take about 2/3 of the pastry and roll it out until large enough to cover the base and sides of a 4 or 5cm deep pie dish. Brush the pastry with a little egg white and sprinkle with caster sugar (this helps the pastry from becoming too soggy).
- Pile the blackcurrants into the pastry shell, sweetening them to taste with the caster sugar as you add them. Now roll out the remaining pastry and use to cover the top of the pie dish, ensuring that you seal the two pieces of pastry together well.
- Cut a hole in the centre of the top crust that's large enough to take a kitchen funnel (you will use this to add the custard later). Use any trimmings to decorate the top of the pastry then brush with egg white and dust with caster sugar.
- Transfer the pie to the oven (sit on top of the baking tray, as this will help crisp the base of the pie) and bake for 15 minutes then reduce the oven temperature to 180ºC (350ºF) and continue baking for about 35 minutes, or until the pastry is well cooked, golden brown and puffed up (if it seems to be cooking too quickly cover with foil or baking parchment).
- Near the end of the cooking time, combine the creams in a saucepan and bring to scalding point (where small bubbles form around the edges of the pan). Beat the egg yolks in a bowl. Now, whilst beating continuously and briskly add the heated creams to the egg yolks in a slow and steady stream.
- When the pie is almost ready pour this caulde (custard) into the pie through the hold in the top, using a funnel. Add enough custard so the pie is full, but do not allow to over-flow. Return the pie to the oven and continue cooking for 5 minutes more to set the custard.
- Remove from the oven and allow to eat. Serve warm (not hot), accompanied by cream, ice cream or custard.
© Dyfed Lloyd Evans
Comments
Post a Comment