Come Dine With Me recipes Cherry pie with custard and pop chocs recipe

Kelly Barlow's menu

Date Published:

19/12/2007

Kelly sweetens up her Blackburn guests with a country classic, cherry pie and vanilla custard, followed by pop chocs

1. Put the cherries in a saucepan with the rice and sugar. Add the lemon rind and juice then bring to the boil and simmer for 2 minutes. Remove from the heat and cool for 15 minutes.

2. Preheat the oven to 220°C/gas mark 7. Roll out two thirds of the pastry on a lightly floured board and use to line a 20cm greased loose-bottomed flan tin. Spoon the cherries into the pastry case. Brush the pastry edges with water.

3. Roll out the rest of the pastry and use to make a lid for the pie, sealing the edges firmly. Brush with the egg white and dredge with sugar then place on a sturdy baking tray.

4. Bake in the centre of the oven for ten minutes. Reduce the heat to 180°C/gas mark 4 and continue to bake for a further 40-45 minutes until the crust is golden.

5. For the custard, pour the milk and sugar into a saucepan and stir in the sugar. Scrape the vanilla seeds out of the pods with the tip of a knife and stir into the mixture. Bring to the boil then remove from the heat.

6. Whisk the egg yolks in a large bowl until smooth, then gradually whisk in the vanilla mixture. Return to the pan and cook over a low heat for about 5 minutes or until thickened, stirring constantly. Do not allow to overheat. Serve hot.

7. For the pop chocs, melt the chocolate in a bowl over a pan of gently simmering water. Remove from the heat and stir in the butter until smooth. Stir in the cream, cover with cling film and chill for several hours until solid.

8. Scatter the popping candy on a side plate. Using a melon scoop, take a portion of the chocolate mixture and roll it into a ball. Repeat until all the chocolate is used.

9. Roll each chocolate ball evenly in the popping candy then transfer to small foil petit fours cases. Keep in the fridge until ready to serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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