Butterscotch Pie

[Desserts]

110g/4oz flour quantity rich shortcrust pastry

30g/1oz butter

55g/2oz demerara sugar

290ml/½ pint milk

 1 tablespoon cornflour

a pinch of ground ginger

2 tablespoons double cream, lightly whipped

1. Preheat the oven to 190°C/375°F/Gas mark 5.

2. Roll out the pastry and use to line a 15cm/6in flan ring. Bake blind. Cool on a wire rack.

3. Slowly melt the butter. Add the sugar and cook until dark brown and oily, this may take up to 10 minutes.

4. Carefully pour on three quarters of the milk. Simmer slowly until the sugar has dissolved.

5. In a cup blend the cornflour with the remaining milk. Pour a little of the hot milk mixture into the cup and mix well. Pour back into the pan and stir it while it boils and thickens. Remove from the heat and stir in the ginger. Allow to cool.

6. Stir in the cream and pour into the pastry case.