Whenever I make St Clement’s pie, I can’t help but think of the nursery rhyme ‘Oranges and Lemons’….say the bells of St. Clements”. It is after all, made with oranges and lemons and is a totally refreshing and delicious pie. Try having only one piece! This well-known nursery rhyme in Britain is about church bells in London and the tune emulates the ringing sound of each specific bell. For generations British children have sung this much loved nursery rhyme as they play the game ‘Oranges and Lemons’. The game involves a group of children, two children form an arch with their hands, they are known as choppers (secretly they decide who is oranges and who is lemons). The rest form a line and go through the arch, circling behind and going through again and again while singing the rhyme. At the end of the song a child is caught between the choppers on the last word, the act of chopping off their head. The child is out, whispers oranges or lemons, whoever they choose they stand behind that person. The game continues until everyone has been captured and the two teams have a tug of war. That said (I know, I’m a big kid), it’s time to have a look at St Clement’s pie recipe. Enjoy!
INGREDIENTS For the crust 250g light digestive biscuits 100g cornflakes 85g butter, melted 140g caster sugar For the filling 1 large egg, plus 4 large egg yolks 397g can light condensed milk zest and juice 3 lemons zest and juice 2 oranges For the topping 150ml pot extra-thick double cream 100g 0% fat Greek yogurt 4 tbsp icing sugar
more lemon and orange zest, to decorate
Heat oven to 180°C/160°C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160°C/140°C fan/gas 3.
Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight. Whip the cream, yogurt and icing sugar together. Scatter St Clement’s pie with zest and serve.
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