Wet Bottom Shoo-fly Pie
An original recipe by Not Quite Nigella
- 1 pre-baked shortcrust pastry crust
For filling
-
3/4 cup/6 fl oz molasses
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3/4 cup/6 fl oz water
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1 teaspoon bi carbonate of soda
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2 cups/8oz plain flour
-
3/4 cup dark brown sugar or muscovado sugar
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125g/4oz cold, unsalted butter cut into 1cms cubes
For filling
Step 1 - In a bowl place molasses and boiling water. Sprinkle bicarb on top and it will foam.
Step 2 - In a food processor blitz flour, dark brown sugar and butter cubes until it resembles fine breadcrumbs.
Step 3 - Pour the molasses mixture on the bottom of the cooked crust. Then sprinkle the flour mixture on top of the molasses mixture evenly. Bake in a 180C/350F oven for 35-40 minutes until the filling is set. Cool and then slice.