Preparation Time: 40 minutes
Cooking Time: 2 hours
Serves: 8 to 12
Ingredients for the Filling
- 450g currants
- 350g seedless or deseeded and chopped raisins
- 25g dark sultanas
- 75g almonds, blanched and finely chopped
- 175g candied peel, finely chopped
- 175g plain flour
- 1/2 level teaspoon bicarbonate of soda
- 1/2 level teaspoon of cream of tartar
- 1/2 teaspoon ground cloves pinch of black pepper
- 175g dark brown sugar
- 1 egg
- 4 tablespoons milk
- 2 tablespoons whisky or brandy
Ingredients for the Pastry
- 250g plain flour
- pinch of salt
- 100g butter
- water to bind
- 1 egg,
- a little water
- Mix the dried fruit, almonds and peel. Sift the flour with the bicarbonate of soda, cream of tartar, cloves and black pepper.
- Blend the flour with the fruit mixture, the sugar, egg, milk and whisky or brandy. Allow to stand for several hours.
- Sift the flour and salt for the pastry, rub in the butter, hind with water to make a firm rolling consistency. Grease a 18cm square cake tin.
- Roil out the pastry very thinly; cut out a square the size of the tin; reroll the remaining dough and line the” base and sides of the cake tin.
- Put the filling into the pastry-lined tin, brush the top edges with water and put on the pastry lid; do not press down too firmly for the fruit mixture swells in cooking.
- Blend the egg and a very little water, brush over the pastry, then prick with a fine skewer or fork.
- Bake in the centre of a slow to very moderate oven, lower the heat slightly after 1 1/2 hours if the pastry is becoming too brown. Cool in the tin for 1 hour.
Cut into neat fingers.