Edible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food.
Hummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have...
Almond gazpacho with blue swimmer crab and grapesI recently spent some time in the wilds of Kangaroo Island, South Australia and given that it was the tail end of winter, the last thing I thought I would be eating is a beautifully smooth chilled...
Apple and blackberry pandowdy
- 4 each Granny Smith apples and pink lady apples, cut into eighths
- 300 gm caster sugar
- 150 gm frozen blackberries
- 40 gm plain flour
- Juice of 2 mandarins
- Finely grated rind of 1½ lemons
- For scattering: Demerara sugar or crushed sugar cubes
- To serve: pouring cream
- 250 gm (1 2/3 cup) plain flour
- 40 gm pure icing sugar, sieved
- Scraped seeds of 1 vanilla bean
- Finely grated rind of 1 lemon
- 140 gm cold butter, coarsely chopped
- 120 gm sour cream
Prep time 30 mins, cook 1 hr (plus resting, standing)
For sour cream pastry, process flour, sugar, vanilla seeds, rind and ½ tsp salt in a food processor to combine, add butter, pulse until small lumps of butter remain (30 seconds). Add sour cream, pulse to combine, turn onto a work surface, bring together with the heel of your hand, wrap in plastic wrap, refrigerate to rest (2 hours).
Preheat oven to 200C. Combine apples, sugar, blackberries, flour, juice and rind in a bowl, then transfer to a 24cm-diameter 5cm-deep pie dish.
Roll out pastry on a lightly floured surface to 4mm thick. Brush edges of pie dish with water, place pastry over filling and press over rim of pie dish to seal, then trim edges with a sharp knife. Pierce a hole in centre of pastry, brush pastry with water, scatter with demerara sugar then bake until pastry is light golden and crisp (30-35 minutes). Remove from oven, break pastry into large pieces with a fork, press down into filling, then bake until filling bubbles up over pastry and pastry is golden brown (20-25 minutes). Stand for 15 minutes then serve with cream.