- Recipes Home
- Interest Groups
Wet Bottom Shoo Fly Pie Recipe
|Shortcrust pastry||1 Cup (16 tbs)|
|Mixed molasses and boiling water||1⁄4 Pint (300 Milliliter)|
|Baking soda||1 Teaspoon|
|Plain flour||6 Ounce (185 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Demerara/Muscovado sugar||4 Ounce (125 Gram)|
Calories 948 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 12 g59.8%
Trans Fat 0 g
Cholesterol 124.8 mg
Sodium 712.5 mg29.7%
Total Carbohydrates 181 g60.3%
Dietary Fiber 2.9 g11.7%
Sugars 90.3 g
Protein 8 g15.6%
Vitamin A 9.8% Vitamin C 0.55%
Calcium 16% Iron 19.5%
*Based on a 2000 Calorie diet
Beat the egg yolk.
Pour boiling water on to enough molasses to make up a quantity of the flavour you prefer — I like to use slightly less than half molasses, that is, under 150 ml/1/4 pint.
Blend the liquid into the egg yolk; stir in the soda and leave to cool.
Combine all the dry ingredients, then work in the butter to make crumbs.
Pour the liquid directly on to the unbaked pastry base and sprinkle the crumbs over evenly.
Bake at 200°C/400°F/Gas Mark 6 for 10 minutes and then reduce to 180°C/350°F/ Gas Mark 4 for a further 35 minutes.
Let the pie cool a little before serving.
Serve with unsweetened cream.