Rum Raisin Pie

• 2.5 ounces Juicy Raisins
• 700 milliliters Double Cream
• 4 Large Free Range Eggs
• 80 milliliters Dark Rum
• 1 teaspoon Vanilla Extract
• Pinch Salt
• 5 ounces Golden Granulated Sugar
• Shortcrust Pastry

1. Soak the raisins in the rum overnight.
2. Line a 9inch pie dish with your pastry, prick the bottom, cover with baking parchment and dried beans and bake blind for 10 mins @ 190C.
3. Arrange the soaked raisins in the bottom of the pastry shell. Drain the leftover rum into a cup to add to the custard later.
4. Whisk the eggs, sugar, salt & vanilla extract together.
5. Heat the cream slowly stirring constantly until just below boiling point and remove from the heat.
6. Whisk the egg mixture and the cream together after tempering the eggs. You need to temper eggs so that you dont get scarmbled eggs. Temering brings the temperature up gradually. Add the hot cream to the mixture one spoon at a time.
7. Return the mixture to the heat and heat slowly whilst stirring constantly until the mixture becomes a thick custard. Stir in the 2tbsp of dark rum and pour over the raisins.
8. Bake at 150C until set, this is when the custard jiggles. rnLeave to cool and serve cold.

raisins, milliliters, range eggs, milliliters, vanilla, salt, sugar, shortcrust pastry

Taken from food52.com/recipes/15855-rum-raisin-pie (may not work)