Mini rhubarb meringue pies

These are based on this Delia Smith pie that I made for Easter Sunday this year.

Whilst the big pie was a success I thought I’d have a go at lightening the whole thing. These mini versions are perfect for summer as they’re so small and delicate. They can easily be served as a dessert canapé or a as part of a pudding. Or with tea in the afternoon, lunch, breakfast...? :)

I know what some of you are thinking; ‘Rhubarb meringue? Really Arwen? Really?’ (Jess I’m talking to you here) And yes really. I know lemon is more traditional but I think that’s all the more reason to branch out and change things up a bit. The rhubarb has more texture to it and the orange really gives the flavour a lift. As long as you have some form of electronic whisk for the meringues (I do not advise attempting to whisk them by hand, unless you are in fact Arnold Schwarzenegger circa 1970) these are a doddle to make. You can buy or make the pastry for the base and bought pastry makes the whole process even easier still. I’d definitely recommend that you try and make these, the sharp rhubarb contrasts perfectly with the crispy, sweet meringue and the buttery pastry base. 

Makes 24 in a mini muffin tin or 12 in a regular sized muffin tin

Ingredients:

500g sweet shortcrust pastry

Filling:

400g rhubarb, chopped (fresh or frozen)

Juice and zest of 3 oranges

100g caster sugar

4 tbsp water

2 egg yolks

1 tbsp corn flour

Meringue:

2 egg whites

115g caster sugar

Method:

Preheat your oven to 180°c/gas mark 4

Begin by mixing 2tbsp of the orange juice with the corn flour until you have a smooth paste, set aside.

Place the remaining juice and zest in a saucepan along with the rhubarb, sugar and water. Put the hob on a medium to low heat stirring occasionally.

Whilst the rhubarb is cooking, lightly flour a surface and roll out your pastry. Cut the pastry either with a knife or pastry cutter and use to line the base of your pan. Cut squares of foil or baking paper to the same size as the holes in your tin and place them over the pastry. Fill with ceramic beads and blind bake for 15-20minutes.  Once cooked, remove the baking paper and beads and set the pastry cases aside, keeping them in the tin.

After about 10-15 minutes the rhubarb should have begun to break down, we want to get rid of any big lumps. If you are using frozen rhubarb this may take slightly longer. Once it has broken down add the corn flour and orange juice paste whilst whisking the mixture. After that has incorporated add the yolks one at a time also whilst whisking, the mixture should thicken. Take the rhubarb off the heat and set aside.

For the meringue use either a hand whisk or a stand mixer with the whisk attachment fitted. Whisk the egg whites until soft peaks form, then add the sugar a tablespoon at a time, whisking well between each addition.  After all the sugar is incorporated you should have a fairly solid meringue mixture.

Fill the pastry cases to just below the top with the rhubarb mixture. Put the meringue in an icing bag with a nozzle fitted and pipe swirls onto the top. Bake for 15-20 minutes, until the meringue has browned and hardened. 

Enjoy! x

Banoffee cupcakes!

I promise that I won't begin to dedicate the website to gooey centred cupcakes but these went down so well I have to share them! They're a banana sponge filled with dulce du leche, topped with whipped cream and chocolate digestive biscuit pieces.

These were commissioned by the lovely Westerby, giving me something to do so the unemployment doesn't drive me entirely insane! If anyone else is worried about my sanity please feel free to commission baked goods and keep me on the straight and narrow. I'm sure it’s only a matter of time before I'm found curled in a corner rocking back and forth wooden spoon in hand and a mixing bowl on my head... 

Anyway... Here's the recipe, I hope you like it! 

Makes 12 

 Ingredients:
 90g butter (room temperature)
110g soft brown sugar
1 egg + 1 extra egg yolk (beaten)
75g self-raising flour
75g plain flour
½ tsp bicarbonate of soda
½ tsp allspice
2 over ripe bananas, mashed
1 tbsp sour crème or crème fraiche
Small tin of dulche du leche or caramel
300ml whipped cream
3 chocolate digestive biscuits

Method

Preheat your oven to 180°c/gas mark 4

 Line a 12 hole muffin tin with paper cases.

Cream butter and sugar together until fluffy; once combined add the egg slowly, beating well between each addition.  If the mixture curdles slightly, don’t worry, just beat on a high speed until it look a little more settled. 

Next mix in the flours, bicarbonate of soda and allspice; followed by the mashed banana and sour cream. 

Pour the mixture into the prepared cases and bake for 20 minutes.  Once cooked, leave to cool in the pan for 10 minutes before turning onto a wire rack. 

Whilst the cakes are cooking you can prepare the topping. Take your digestives and place them in a sandwich bag before smashing them to smithereens with a rolling pin or similar object. I realise smithereens isn’t particularly technical but I like the way it sounds, you want a fairly fine crumb.

Now the cakes are cool, take a small sharp knife and make a circular incision in the middle of the top of the cakes about an inch wide pointing the knife at an angle towards the centre of the cake. You are basically cutting out a portion of the top of the cake, so you can fill it with the caramel. Once you’ve completed the circle you can pull the centre out and you should have a little piece of cone-shaped sponge. Now cut the tips off all of these cones leaving just the top which will go on top of the cake after filled, to work as a plug. Fill the gap in the cake with the caramel and place the plug back on the top of the cakes.

Top the cakes with whipped cream and sprinkle on digestive pieces.

Enjoy! x