“Life is uncertain, eat dessert first” – Ernestine Ulmer
Now you might be reading this and thinking “what on earth is a Pandowdy”? Ive taken the time to look it up in the dictionary and even googled it….nothing. Im not sure where the origins of the name came from but at this moment all Im interested in is telling you all about the pastry.
Im never sure about a pastry until I have tried and tested it more than a few time with friends and family. This is probably one of my most favourite pastry’s its rustic it light and crumbly, its full of charm and a dream to work with …..all the characteristics you look for in a pastry. If you have oven proof bakeware the beauty of this dessert is that it can go from the oven to the table.
150g Self-Raising Flour
2 Tablespoons Icing sugar
1 Tablespoon Custard Powder
100g Butter – Unsalted
65g Sour Cream
1 Egg yolk
1/2 Tablespoon Milk
You will Need:
6-8 Ovenproof Ramekins – One serve per person
Poached fruit – your favourite caned fruit it perfect for this just drain excess liquid – Peach, Apple, Pear (are my favourites)
Pre-heat oven 180 Degrees
1: In a food processor add Self-Raising Flour, Icing sugar, Custard Powder and Butter process until the mixture resembles breadcrumbs. If you don’t have a food processor rub the ingredients together using your fingertips.
2: Add the egg and sourcream, bring the mixture together to form a dough ball. Do not over work the pastry.
3: On a floured surface use a rolling pin to roll out the pastry cut enough pastry to completely cover the top and slightly hang over the sides of the ramekins to form a nice lid. Brush the pastry with the lightly beaten egg wash and bake till golden 20 – 25 minutes.
Now its entirely up to you, ice-cream or a lovely big dollop of freshly whipped cream always works for me but I have to tell you its great just on its own. Now that said it all for this pastry.
Inspired by recipe from “The Australian Good Taste Magazine”, 2012.