Over on Tots 100 website they have teamed up with Clover and are running a fantastic competition to win £500 in supermarket vouchers. How amazing would this prize be!?! My 2 oldest sons will be home from Uni then and it would be unbelievable. Just before Christmas too. You can read all about the competition and enter it yourself here:
Win with Tots 100 and Clover. (now ended)
Today I am sharing my #NothingArtificial recipe with you and this is my entry into the competition. I have gone for a sweet treat. Most packaged up cakes you buy in the supermarket has something artificial in them to keep them fresh for longer. It amazes me how you can sometimes pick a box of muffins up and they have a sell buy date of 3 months on them. How fresh are these? Also brought a flapjack that had a years best before date of a year. Home made cakes and treats are much better for you.
Over the weekend I made this amazingly yummy Sweet And Sour Satsuma and kiwi Pie. The sweet is in the biscuit base and dark caramel filling and the sour is in the kiwi and lemon juice, they work great all together! Good thing about this recipe is you make it in 3 different stages as you need to wait for the base to set and caramel to cool before adding the cream. So if your short on time, you can make it throughout the day.
Sweet And Sour Satsuma and kiwi Pie:
- 100g Clover
- 250g Digestive biscuits
- 100g Clover
- 100g Dark Muscovado sugar
- 397g Can of condensed milk
- 4 Satsuma’s peeled and broken up into segments
- 2 kiwi’s peeled and cut into slices
- Half a lemon,
- 300ml Double cream, whipped
- Line the bottom of 1 large or 2 small round baking trays with removable bottoms with grease proof paper.
- Place the biscuit into a food processor to turn them to crumbs and set aside.
- Melt the Clover in a pan gently, once melted, mix it into biscuit crumbs. Mix well with a wooden spoon until all the crumbs are all coated in butter.
- Spoon the biscuit base into the baking trays and push then down with the back of a spoon to flatten the mixture.
- Leave to cool. Once cooled pop in fridge to set.
For the caramel:
- Melt the butter and sugar in a saucepan over a low heat keep stirring until the sugar has all dissolved.
- Add the condensed milk and gently bring to boil, keep stiring so not to burn. Once reached boil stir and simmer for about 3 minutes stiring all the time.
- Remove from the heat and stir until slightly cooled.
- Spoon the mixture over the biscuit base.
- Leave to cool completely then pop into a fridge to set completely.
Cream and fruit topping:
- Once set and ready to serve peel the satsumas and break into segments, place in a bowl with the peeled and chopped kiwi. Squeeze the lemon all over the fruit to coat it all well. Mix the fruit around the lemon jucie and leave until the cream has been added.
- Whip the cream until thick and creamy and place onto the pies.
- Arrange your fruit onto the pie.
About this post: This is my recipe is an entry into the Clover #NothingArtificial Challenge. All thoughts are my own and I was not paid for this post.