Ginger and almond pie with Wedgewood Nougat Recipe

Are you looking for a delicious dessert to create this Winter? Wedgewood Nougat and Jackie Cameron School of Food & Wine have teamed up to create this scrumptious ginger and almond pie. ‘I crave pecan pie, so this is my take on the traditional pie – made even more delicious with the additional Wedgewood Angels Nougat Biscuit base and Nougat chunks,’ Jackie tells us.
— My Kitchen



  • 150g Champagne Valley Cake Flour

  • 100g Wedgewood Angels Nougat Biscuits, Ginger-Finely blended

  • 15 ml icing sugar

  • Pinch fine Oryx salt

  • 150g salted butter, cold and cut into small blocks

  • 1 egg yolk

  • 60 ml cold water


  1. Sift the flour, biscuit crumbs, icing sugar and salt together.

  2. Add the butter, and work in lightly with your fingertips until the mixture resembles fine breadcrumbs.

  3. Whisk the egg yolk and water together.

  4. Make a hole in the middle of the flour mixture, pour in the water and egg mixture and work lightly into a dough. Press the dough into a ball, wrap in clingfilm and place in the fridge for at least 1 hour, to get cold.

  5. Roll out the pastry on a floured surface to fit a 35x11cm pie dish or any similar size (we use a rectangular tin but you can very easier use a 22cm diameter pie dish). Press the pastry into the pastry pie dish, trim the edges and prick the base with a fork. Place back into the fridge to rest for at least one hour.

  6. Bake blind with rice/ beans at 200⁰C for about 25 – 30 minutes or until cooked. (Note: to bake blind a tart case, means to partially or completely bake the tart case before filling it. When blind baking, the tart case is lined with parchment/ baking paper and then filled with uncooked beans or rice, and then baked. This prevents the crust from puffing up while it bakes. After baking, the beans or rice are removed and the tart case is filled.)



  • 85 g salted butter, soft

  • 95 g brown sugar

  • 2 eggs

  • 5 ml vanilla extract

  • Pinch fine Oryx salt

  • 10 g fresh ginger, grated

  • 85 ml golden syrup

  • 80 g almonds, whole and roasted

  • 80 g Wedgewood Almond Nougat


  1. Cream the butter and sugar together.

  2. Whisk in the eggs, one at a time.

  3. Add the vanilla, salt, fresh ginger, golden syrup, combining well.

  4. Arrange the almonds and nougat into the pie shell, pour the filling mixture over to fill the tart case.

  5. Bake in a preheated oven at 160⁰C for 30 minutes. Remove from the oven and allow to cool down and set. Cut and serve with ginger poached pears



  • 1,5 L water or ginger beer

  • 200 g white sugar

  • 1 orange, cut in half

  • 4 pears, peeled and cored

  • 1 cinnamon stick

  • 1 star anise

  • 1 clove

  • 20 g fresh ginger, chopped

  • 80 g Wedgewood Almond Nougat


  1. Bring the Water and Sugar to the boil, stirring continuously.

  2. Squeeze the orange into this liquid and add the orange skin to this mixture to continue infusing.

  3. Add the rest of the ingredients to the syrup and simmer until the pears are just-soft, not falling apart. Serve with the Wedgewood Nougat and Almond Pie and thick dollops of fresh cream.