Shoo Fly Pie Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Shortcrust pastry6 Ounce (175 Grams)
 Plain flour4 Ounce (100 Grams)
 Ground cinnamon1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Grated nutmeg1⁄4 Teaspoon
 Butter/Margarine2 Ounce (50 Grams)
 Soft brown sugar2 Ounce (50 Grams)
 Black treacle6 Tablespoon
 Egg1 , lightly beaten (Size 3 Egg)
 Baking powder1⁄2 Teaspoon
 Whipping cream1⁄4 Pint (150 Milliliter)
 Crystallized ginger2 Tablespoon (For Decoration)

Nutrition Facts

Serving size: Complete recipe

Calories 2067 Calories from Fat 935

% Daily Value*

Total Fat 105 g161.7%

Saturated Fat 63.3 g316.4%

Trans Fat 0 g

Cholesterol 504.8 mg

Sodium 488.3 mg20.3%

Total Carbohydrates 260 g86.5%

Dietary Fiber 4.5 g17.9%

Sugars 151.5 g

Protein 17 g33.5%

Vitamin A 33.4% Vitamin C 22.4%

Calcium 89.9% Iron 151.9%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to Gas 7, 425°F, 220°C.
Roll out pastry to fit an 8 in/20.5 cm flan ring.
Chill.
Sieve flour and spices into a bowl.
Rub in fat to resemble fine breadcrumbs.
Stir in sugar.
Blend treacle with 4 fl oz/120 ml boiling water.
Mix together egg and baking powder, then beat in treacle.
Pour into pastry case.
Top with flour mixture and bake for 10 mins.
Reduce oven temperature to Gas 4, 350°F, 180°C.
Bake for 30 mins until firm.
Cool.
Whip cream until peaking.
Spoon evenly around top of pie.
Decorate with ginger.
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