Shoo Fly Pie
|Shortcrust pastry||6 Ounce (175 Grams)|
|Plain flour||4 Ounce (100 Grams)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Butter/Margarine||2 Ounce (50 Grams)|
|Soft brown sugar||2 Ounce (50 Grams)|
|Black treacle||6 Tablespoon|
|Egg||1 , lightly beaten (Size 3 Egg)|
|Baking powder||1⁄2 Teaspoon|
|Whipping cream||1⁄4 Pint (150 Milliliter)|
|Crystallized ginger||2 Tablespoon (For Decoration)|
Preheat the oven to Gas 7, 425°F, 220°C.
Roll out pastry to fit an 8 in/20.5 cm flan ring.
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.
Whip cream until peaking.
Spoon evenly around top of pie.
Decorate with ginger.