Honey Pie

You will need 1 x 23cm deep-sided (approx 5cm deep) / 1 x 10-inch deep-sided (approx 2 inches deep) loose-bottomed flan tin

1. First, mix the flour, salt, oil and milk to form a rough, slightly damp, dough. You can do this by hand or at low speed in a freestanding mixer.
2. Tip out into your flan tin, and press patiently over the base and a little up the sides of the tin. I find a mixture of fingers, knuckles and the back of a spoon the easiest way to go. Put into the freezer for at least 1 hour. I tend to do this the day before, but in any event, you bake from frozen.
3. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and pop in a baking sheet at the same time.
4. Melt the butter in a medium saucepan. Take it off the heat and leave to stand for 5 minutes, then beat in the sugar, polenta or cornmeal, 2 teaspoons of Maldon salt and the vanilla paste or extract.
5. When all the above ingredients are incorporated, stir in the runny honey — oiling the bowl or jug you're measuring it in first — and beat in the eggs, followed by the cream and vinegar.
6. Take the pastry-lined flan tin out of the freezer and pour the runny honey mixture into the case, then place on the baking sheet in the oven to bake for 45-50 minutes, turning it around after 30, at which time it will still seem very uncooked. When it's ready, it will be a burnished bronze on top, puffy at the edges and set in a soft jellied way in the middle (and it carries on setting as it cools).
7. Remove to a wire rack, sprinkle with the ¼ teaspoonful of Maldon salt, and leave to cool — this will take about 2 hours. I like this best when properly cold.
8. To unmould easily, sit the flan tin on top of a large jar or tin and let the ring part fall away, then transfer the liberated pie to a plate or board. I manage to get the pie off the flan base easily, but if you feel safer leaving the metal base on, then do. Slice modestly — this is rich and sweet, and you will want leftovers for yourself — and serve with clotted cream or creme fraiche.

You will need 1 x 23cm deep-sided (approx 5cm deep) / 1 x 10-inch deep-sided (approx 2 inches deep) loose-bottomed flan tin

1. First, mix the flour, salt, oil and milk to form a rough, slightly damp, dough. You can do this by hand or at low speed in a freestanding mixer.
2. Tip out into your flan tin, and press patiently over the base and a little up the sides of the tin. I find a mixture of fingers, knuckles and the back of a spoon the easiest way to go. Put into the freezer for at least 1 hour. I tend to do this the day before, but in any event, you bake from frozen.
3. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and pop in a baking sheet at the same time.
4. Melt the butter in a medium saucepan. Take it off the heat and leave to stand for 5 minutes, then beat in the sugar, polenta or cornmeal, 2 teaspoons of sea salt flakes and the vanilla paste or extract.
5. When all the above ingredients are incorporated, stir in the honey — oiling the bowl or jug you're measuring it in first — and beat in the eggs, followed by the cream and vinegar.
6. Take the pastry-lined flan tin out of the freezer and pour the honey mixture into the case, then place on the baking sheet in the oven to bake for 45-50 minutes, turning it around after 30, at which time it will still seem very uncooked. When it's ready, it will be a burnished bronze on top, puffy at the edges and set in a soft jellied way in the middle (and it carries on setting as it cools).
7. Remove to a wire rack, sprinkle with the ¼ teaspoonful of sea salt flakes, and leave to cool — this will take about 2 hours. I like this best when properly cold.
8. To unmould easily, sit the flan tin on top of a large jar or tin and let the ring part fall away, then transfer the liberated pie to a plate or board. I manage to get the pie off the flan base easily, but if you feel safer leaving the metal base on, then do. Slice modestly — this is rich and sweet, and you will want leftovers for yourself — and serve with clotted cream or creme fraiche.