Just what I need, another food section in another newspaper to follow, but I've been liking the Guardian's food columnists lately.
Here's a recipe with walnuts I just ran across and am planning to try, though I'd use stronger coffee myself, at least to try it. I'd have to change to american measurements, but that's easy enough.
Most of the parentheses in recipe are mine, in attempt to give american measurements or explanation)
Coffee & walnut pie
Saturday January 5, 2008
Like pecan pie, except this has spiced butter pastry and coffee syrup filling. Serve warm with vanilla ice-cream.
For the crust
100g plain flour (slightly over 1/2 cup)
¼ tsp baking powder
1 tsp each ground cinnamon and ginger
25g caster sugar (superfine sugar if you have it)
50g unsalted butter (approx 1 3/4 oz)
2 tbsp beaten egg
For the filling
1 tbsp instant coffee in 125ml hot water
175g golden syrup (6 oz., or 6.2 if you care)*
75g light soft brown sugar (7/8 cup, approx)
1 tbsp plain flour
50g unsalted butter, cold, cubed (approx. 1 3/4 oz)
2 large eggs, plus leftover from beaten egg above
2 tsp vanilla essence
Finely grated zest of an orange
100g shelled walnuts (pale if poss) (3 1/2 ounces)
(Honey or corn syrup can be substituted for golden syrup, though not the same flavor.)
Butter a 20cm round pie dish or fluted tart ring. Mix flour, baking powder, spices and sugar; rub in butter, stir in 2 tbsp beaten egg, mix to a soft dough and leave for two to three minutes to lose some of its stickiness. Roll out on a floured surface and line dish or tin. Whisk together coffee, golden syrup, brown sugar and flour; give a rollicking boil for two minutes, whisking all the time, till thick. Pour into a bowl, drop in butter and leave to cool until warm, then beat in eggs, vanilla and zest. Pour into the unbaked tart case, add enough walnuts so syrup comes to the top and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 30-35 minutes, until puffed and wobbly set.
· Go to danlepard.com/guardian for more baking tips.