Make the Foraging High Tea custard slice from episode 3 of Escape to the Farm.
If you’re going out foraging for ingredients always make sure you know exactly what you’re picking, some wild plants are poisonous. Go with someone who knows what they’re doing or check your plants in a foraging book.
When you pick, don’t take more than you need and make sure you leave plenty behind to regrow. Avoid areas that might be polluted and try and pick above dog height!
- Pineapple weed
- 25g caster sugar
- 2 eggs
- 1 heaped tbsp flour
- 1 heaped tbsp cornflour
- 350ml full fat milk
- One packet of puff pastry
- Icing sugar
- Thistle flowers
- Wash pineapple weed and thistles.
- Put the milk in a pan and add the pineapple weed, gently heat to infuse until a desired strength of taste is achieved (approx. 15 mins).
- Prepare the pastry: cut shop-bought puff pastry into rectangles, score it, place on parchment paper on a baking tray and bake according to time and temperature on the packet. ( approx. 10 minutes).
- Returning to the pineapple weed crème patisserie: Separate the eggs and mix the egg yolks with the flour, cornflour, sugar and a glug of the warm milk – you’re after a smooth consistency here.
- Strain the pineapple weed-infused milk into the custard mixture and then return all to the pan – stir over heat until thickened. Take off the heat and allow the crème patisserie to cool.
- Remove the puff pastry from the oven (if it hasn’t been already!), slice in half lengthways and spoon in the pineapple weed crème pat.
- Sandwich together, drizzle with icing and garnish with foraged thistle flowers.
Find out more about Liz Knight & Forage Fine Foods.
See foraging courses on the farm.
Back to Escape to the Farm.