Ideal to make with kids, impossible pies are a textural treat – crunchy on top and wobbly in the middle
If you’re not across the idea of an “impossible pie”, the miraculous name (and nature) of the dish comes from the way it is cooked. All the ingredients are blended together, then baked in a pie dish. The settling of the blended batter as it bakes makes layers: a base, a custardy centre and a crunchy top.
It’s a 1970s cult recipe, which, in its original, simple form was one of the first dishes I learned to make on my own. The incentive was the perfectly wobbly custard. I don’t know a single person that doesn’t have a soft spot for custard. It crosses countries, cultures and generations, bringing a smile to the eye of most.
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