This pie evokes that favorite flavor combination of the ’70s or rum and raisin.

Ingredients: (Serves 6-8)

• ½ recipe basic crust
• 70 g/2½ oz raisins
• 3 tablespoons rum
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch (cornflour)
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt
• 385 ml/13 fl oz whipping cream
• 4 large egg yolks, beaten
• 3 large egg whites
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla essence
• 85 g/3 oz caster sugar

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry dough and line a 23-cm/9-inch pie dish. Prick the surface with a fork and prebake for 15 minutes. Transfer to a wire rack to cool. Lower the temperature to 175°C/350°F/Gas mark 4. Place the raisins in a small bowl with the rum. Stir to coat evenly, set aside for 30 minutes. Combine the granulated sugar, cornstarch, cinnamon, nutmeg and salt in a bowl over a pan of simmering water. Over low heat, slowly whisk in 75 ml/2½ oz of the cream until smooth. Add the remaining cream.

Cook, whisking often, until the mixture thickens. Remove from heat. Slowly whisk in the egg yolks and return to low heat, cooking until the mixture thickens more, but does not boil. Remove from heat. Stir in the rum and raisins. Press parchment paper over the surface to prevent a skin from forming. Cool completely.

To make the meringue, beat the egg whites, cream of tartar and vanilla with an electric whisk on high. When it becomes foamy, begin adding the caster sugar, 1 tablespoon at a time. Continue beating until stiff peaks form.

Pour the cooled rum and raisin mixture into the cooled crust. Top with the meringue and bake for 12 to 15 minutes, until the meringue peaks turn golden brown. Transfer to a wire rack to cool. Serve warm or cold. Refrigerate any remaining pie for up to 3 days.