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|10||each||Pampas Uncooked Short Crust Pastry Shells - 76mm|
|245||g||Canned pears, diced|
|340||mL||Combined juice of cherries and pears|
|30||g||Fielders Wheaten Cornflour|
|60||g||White Wings Plain Flour|
|80||g||Meadow Lea Margarine, melted|
|60||g||White Wings No Bake Custard Mix|
Pre heat the oven to 180° Celsius. Place cherries and pears into a bowl, drain 80 mL of juice into a small bowl, add 40 g of caster sugar, add the Fielders Wheaten Cornflour then mix to make the slurry.
Pour the remainder of the juice into a pot. Add the caster sugar and bring to a gentle simmer.
Whisk in the cornflour slurry and continue to simmer until the mix has thickened. This should take 2 to 3 minutes. Pour over the cherries and pears, cover with a layer of baking paper and set aside to cool.
In a bowl combine all the dry ingredients. Melt the Meadow Lea Margarine, add 90 g of caster sugar and pour over the dry mix. Rub through your fingers until small nuggets form, about the size of a 5-cent piece. Set aside. Place fruit into the pastry shells level to the top of the pastry. Sprinkle the crumble mix over the fruit in a nice even layer.
Bake in the oven at 180° C for 15 to 20 minutes or until golden on the bottom and crunchy on top.
Prepare the White Wings No Bake Custard Mix according to the packet instructions and add the 30 g of caster sugar.