Our fruity nectarine and raspberry pie recipe is made with brown sugar pastry - it's softer than traditional pastry, so you’ll need to make sure you chill it properly before rolling or baking
Using brown sugar to make pastry gives you a gorgeous biscuity texture with a light caramel flavour. It’s softer than traditional pastry, so you’ll need to make sure you chill it properly before rolling or baking, but it’s quite forgiving, so just plug any holes with decoration and nobody will know!
Gumbo John Torode's Caramel Ice Cream
Apple and cinnamon swirl pie recipe, Sainsbury`s Magazine, Recipe
Gumbo John Torode's Caramel Ice Cream
51 This is why I love Sainsbury's ideas
Gumbo John Torode's Caramel Ice Cream
Gumbo John Torode's Caramel Ice Cream
Gumbo John Torode's Caramel Ice Cream
51 This is why I love Sainsbury's ideas
Blueberry and hazelnut galette recipe, Sainsbury`s Magazine, Recipe
51 This is why I love Sainsbury's ideas
Gumbo John Torode's Caramel Ice Cream
Nectarine and raspberry pie with brown sugar pastry recipe
Gumbo John Torode's Caramel Ice Cream
