Have you ever accidentally crunched on a cardamom pod while digging into you pilau rice and thought that was all the little seeds were good for?
Well think again! The trick is to remove the shells and crush the seeds inside unlocking a world of cardamom spiked pud possibilities. Last week I made cardamom shortbreads served with a mango cream pudding – delicious, and just one of their many uses.
Try this winter warmer out for size. An Indian twist on a British classic.
Pile up with cream let the good times roll.
APPLE, CINNAMON AND CARDAMOM LATTICE PIE
- Pack of pre made shortcrust pastry
- Three to four large cooking apples
- 80g caster sugar
- 2 tbsp Orange juice
- Three cardomom pods (shells removed, seeds ground)
- 1 tbsp plain flour
- 1 tsp of cinnamon
- 1 egg (beaten)
- Custard or cream to serve
- Peel and slice the apples and mix together in a bowl with the cardamom, cinnamon, sugar orange juice and flour.
- Take a 20 cm pie dish and line with a sheet of short crust pastry.
- Heat the oven to 190 C/375F or gas mark 5.
- Fill the pie dish with the fruit mixture and brush the edges with the beaten egg.
- Take another sheet of pastry and slice into about 10 2 cm wide strips. Layout on a piece of grease proof paper and weave into a lattice.
- Use the paper to carefully fold the lattice on to the top of the pie creating a lid.
- Pinch the edges of the pie and cut away an excess pastry.
- Brush the top with beaten egg and sprinkle over some brown sugar.
- Bake for 30 to 40 mins or until golden brown.
- Remove and leave to cool before serving with custard or cream.