Audience scores – August 2013 // The General

On Thursday we spent an evening in the 1920s with Buster Keaton in The General, accompanied by Pecan pie. Mmm, pie. Thank you to our lovely audience that came down to Armley Mills to enjoy it with us.

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The scores are in! Here’s what the audience rated the short films and our main feature, The General:

Trans-mongolian (2013) dir. Rubén Sánchez and Cristina Fernandez – 3.22

Train Track (2012) by Do The Green Thing- 3.56

The Worst (2013) dir. Larry Cohen – 2.67

The General (1926) dir. Clyde Bruckman and Buster Keaton – 4.00

If anyone was after the recipe for the Pecan Pie I made, here it is:

Ingredients: (Makes one 8inch pie)

PASTRY:

You can either make your own or buy a ready to roll shortcrust pastry which works perfectly well.

– 250g plain flour

– 130g butter (cold from the fridge, cubed)

– Into a large bowl sieve the plain flour then add the cold butter. Rub the butter into the flour with your fingertips until it starts to look like breadcrumbs. You can use a food processor which can make it a lot easier. Then add 3 tablespoons of cold water and mix it in with your hands (or blast with your food processor if you’re using one) until the mixture resembles a firm dough. Form it into a ball and wrap in cling film. Put in the fridge for 20 minutes.

– Preheat your oven to 180c/Gas Mark 4 and pop in a flat baking tray to heat up. Next grease your loose bottom fluted flan tin with butter.

– Remove your pastry from the fridge and let it rest for about a minute. You can lightly flour a surface to roll out your pastry but i find using a large sheet of grease-proof paper on he work surface and then placing another one top of the pastry helps it not stick to the rolling pin or the surface. Roll our your pastry so it is big enough to cover your flan tin with some overhang. Roll the pastry onto your rolling pin the place it over your tin. Gently press the press the pastry into the bottom of the tin with your finger tips. Then begin to press the pastry into the sides of the tin, into the fluted pattern. Then lightly prick the base with a fork To get rid of the overhang of pastry, roll your rolling pin over the tin.

-Pop it into the fridge whilst your make your filling.

FILLING:

– 110g Unsalted Butter

– 110g golden syrup

– 1 tsp vanilla extract

– 225g brown sugar

– 3 free range eggs, beaten

– 285g Pecan nuts

In a saucepan on a low heat melt the butter, sugar, vanilla extract and golden syrup. Once combined pour the mixture into into a jug and allow to cool for about 10 minutes.

– Once cooled, mix the beaten eggs in well.

– Take out your flan tin from the fridge.

– Place your pecan nuts into your pastry case. Make sure they are placed evenly around the tin. Then pour the filling into your pastry case.

-Place onto the heated baking tray in the oven and bake for around 40-45 minutes. Mine were done a 40 mins. The pastry should be a golden colour. Allow to cool in the tin for about 10 minutes. Use a tin of beans (or a tin of any food) to place the flan tin on top of to help release the pie from the sides of the tin. Remove the bottom of the tin from the pie and allow it to cool on a cooling rack. it’s nice served with ice cream or whipped cream. Enjoy!

– Abi, Baker


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