Debbies Om-Nom-Nom Cherry Shortcake

We usually make this shortcake with an apple and cinnamon filing.  However, I was gifted some of the most amazing Marlborough cherries for christmas (thanks Mum and Dad!!!) and through careful rationing, we had about 800 grams left over.  Once stoned, it was pure cherry with a little bit of sugar to balance the sweetness and some cornflour to thicken.  There was a whole lot of juice.

For the Pastry

1 1/4 cups plain flour
1/4 cup custard powder
1/2 teaspoon baking powder
125 grams butter chilled
1 egg
1/2 cup sugar

In a food processor, pulse the flour, custard powder, baking powder and butter until it looks like bread crumbs.  Or you can do it the old fashioned way and rub the butter in with your fingertips.

The the egg and sugar until creamy, then add to the processor and process until the mixture comes away from the side of the bowl to form a ball.

Wrap in cling film and store in the fridge for half an hour or so until firm.  Halve the dough and then roll out and line a 20cm square tin lowsided like a slice tin with half the mix.  Pour over the cooked filling and even out, covering with the rolled out other half of the dough.

Cook in a preheated 200 degC oven for around 40-45 minutes or until the top has started to brown, using the fan only function.  Can be served hot or cold.

Mixture double easily if you want to have a thicker shortcake.  It is quite a sweet dough so will pair well with a tart filling.

For the Cherry Filling

800 grams plump fresh stoned cherries, picked over and gross bits cut off
1/4 cup sugar or to taste
tablespoon of cornflour

Method

Add the stoned cherries to a sacepan and add a couple tablespoons of water to start the cooking process.  Place saucepan covered over a medium high heat until the water starts boiling.  Stir a few times and once starting to cook, turn down to a simmer and leave for 20-30 minutes our until the cherries have started to break down. 

Once the mixture has become quite sloppy, drain off and reserve a quarter cup of the juice and allow to cool.  Check the cherry mix for sweetness and add as much of the sugar as you need.  If too sweet, try adding some lemon juice and or lemon zest.

Whisk the cornflour into the cooled cherry juice, then pour back into the pan stirring.  This should start to thicken the cherries.  Once at the consistency you like, remove from the heat and allow to cool.  Can be stored in the fridge for a couple of days.


Variation - Apple and Cinnamon filling

6-8 Granny Smith Apples, peeled, sliced and cooked.  No sugar and dont add any water.  Just rinse the apples then drain, then cook over a low heat until soft.  There is enough water on the apples once you have rinsed them to stop them burning if you keep the heat low, checking on them every 10 minutes and give them a stir.

When using the apple filing, layer over the base layer of shortcake, then dust heavily with ground cinnamon.