30 Days of Christmas Cooking Day 4: Caramel Jelly Pie
Ingredients:
1 qty sweet shortcrust pastry - or two sweet shortcrust pastry sheets
1 tin condensed milk
2 pkts port wine jelly
Method:
Put the tin of condensed milk into a medium saucepan and cover with cold water. Bring to a boil, then turn the heat down until the water is simmering. Cook for two hours, checking the water occasionally, making sure the can is always covered. If the water gets low, top up with boiling water from the kettle.
While the condensed milk is cooking, line a slice tray with the shortcrust pastry, making sure it goes up the sides of the tray. Rest in the fridge for 30 minutes. Place a piece of baking paper over the pastry and fill with rice or dried beans or pastry weights if you have them. Bake at 220 degrees Celsius for 18 - 20 minutes, until the pastry is cooked and golden.
Make the jelly up using 500ml of boiling water only. Pour into a shallow dish and place in the fridge to set.
After two hours, take the condensed milk off the stove and remove from the saucepan. Leave to cool for 10 minutes before opening. This stops the milk spurting and potentially burning you. After the 10 minutes, very carefully open the can of condensed milk, which is now a delicious caramel. Pour the caramel into the cooked pastry shell and chill.
When the jelly is set use a butter knife to cut it into rough shreds. Spread these over the caramel pie filling and return to the fridge until ready to slice and serve. Drizzle with a little cream to serve.
This pie sounds complicated but it's not really. The most difficult part is opening the can of condensed milk - be careful because it is very hot and can really burn.
It looks spectacular on a plate drizzled with cream. You can change the colour of the jelly or use two different colours for a jewel effect. This is one of my childhood favourites, that I have always made and it has become a Christmas tradition in our family.
Remove and let cool on biscuit tray for 1 minute, then remove to a cooling rack.
Let cool completely before putting away.
Cool completely, about 30 minutes.
*I use Fairy cooking margarine in this recipe. Don't be tempted to increase the butter, the recipe won't be the same. The cooking margarine helps to make the dough lighter and the finished biscuit crisper.
1 qty sweet shortcrust pastry - or two sweet shortcrust pastry sheets
1 tin condensed milk
2 pkts port wine jelly
Method:
Put the tin of condensed milk into a medium saucepan and cover with cold water. Bring to a boil, then turn the heat down until the water is simmering. Cook for two hours, checking the water occasionally, making sure the can is always covered. If the water gets low, top up with boiling water from the kettle.
While the condensed milk is cooking, line a slice tray with the shortcrust pastry, making sure it goes up the sides of the tray. Rest in the fridge for 30 minutes. Place a piece of baking paper over the pastry and fill with rice or dried beans or pastry weights if you have them. Bake at 220 degrees Celsius for 18 - 20 minutes, until the pastry is cooked and golden.
Make the jelly up using 500ml of boiling water only. Pour into a shallow dish and place in the fridge to set.
After two hours, take the condensed milk off the stove and remove from the saucepan. Leave to cool for 10 minutes before opening. This stops the milk spurting and potentially burning you. After the 10 minutes, very carefully open the can of condensed milk, which is now a delicious caramel. Pour the caramel into the cooked pastry shell and chill.
When the jelly is set use a butter knife to cut it into rough shreds. Spread these over the caramel pie filling and return to the fridge until ready to slice and serve. Drizzle with a little cream to serve.
This pie sounds complicated but it's not really. The most difficult part is opening the can of condensed milk - be careful because it is very hot and can really burn.
It looks spectacular on a plate drizzled with cream. You can change the colour of the jelly or use two different colours for a jewel effect. This is one of my childhood favourites, that I have always made and it has become a Christmas tradition in our family.
Remove and let cool on biscuit tray for 1 minute, then remove to a cooling rack.
Let cool completely before putting away.
Cool completely, about 30 minutes.
*I use Fairy cooking margarine in this recipe. Don't be tempted to increase the butter, the recipe won't be the same. The cooking margarine helps to make the dough lighter and the finished biscuit crisper.
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