Apple Gob

Location: Wolverhampton
Era: 1940 onwards



“When I was in the sixth form I used to work on a Saturday at a bakery, a cake shop, called Hughley’s. I worked at the one on the edge of the market and remember selling slices of Madeira cake, and slices of Madeira cake with cherries in it. We’d start at about 8am and the Saturday girls’ jobs were inevitably things like cleaning the floor and making up the boxes for people to take the cakes away in. The cake I used to love, and we’d hope a few would be left over at the end, were pineapple tarts. Pastry at the bottom, some pineapple flavoured filling and then yellow icing across the top. It was a fun thing to do. 15 and 6 I got for the day. Because it was at the market, the stall holders would always come in and you’d dread the fishmongers coming in as they carried the smell of fish with them!”

Vivien Small

Ingredients

  • 1 sheet puff or shortcrust pastry
  • Custard powder
  • 2 tbsp caster sugar
  • Milk
  • Can of pineapple chunks
  • Icing sugar
  • Yellow food colouring


Method

Line your pastry cases with the pastry, prick with a fork and bake until golden brown.

Mix your custard powder with the milk and sugar until all the bits have been dissolved.

Drain the pineapple (saving the juice) and mush up the pineapple, add this to the custard mixture.

Heat on the hob until the custard has thickened.

Pour the mixture into the pastry cases and refrigerate for a few hours.

Make up some pineapple icing with icing sugar, the pineapple juice and the food colouring.

Cover the top of each tart with a smooth coating of the icing. Once this has set, they are ready to enjoy.

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