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Ingredients

75g/3oz Odlums Cream Plain Flour

350g/12oz Bread (day old, with crusts removed)

Cold Water

1 Level Teaspoon Baking Powder

225g/8oz Shamrock Dark Muscovado

50g/2oz Butter or Margarine

2 Dessertspoons Mixed Spice

225g/8oz Shamrock Raisins

1 Large Egg (beaten)

150ml/¼ pt Milk

Rind of 1 Lemon

Shortcrust pastry (below)

Method

  1. Preheat oven to 190°C/375°F/Gas 5.Grease a small roasting tin or a tin 10” x 12” x 2”.
  2. Cover the bread with cold water and allow to stand while making the filling and the pastry.
  3. Make the pastry (below) and cover, leave in the ‘fridge.
  4. Put the flour and baking powder into a bowl, add the sugar and rub in the margarine or butter. Mix in the mixed spice.
  5. Squeeze the bread dry of the water and place in a bowl, mix in the fruit. Add to the flour mixture and beat.
  6. Add the beaten egg and milk and stir, then add the lemon rind. Leave aside.
  7. Divide the pastry in half. Roll out one half to fit the baking tin. Transfer the bread/fruit mixture evenly over this.
  8. Cover with the other half of the pastry. Prick through top pastry with a fork or knife.
  9. Bake for about an hour. Leave in tin to cool. Cut in squares and sprinkle with icing sugar if liked.

SHORTCRUST PASTRY

Ingredients

350g/12oz Odlums Cream Plain Flour

Pinch of salt

175g/6oz Margarine

Cold Water

Method

  1. Put flour and salt into a bowl, coarsely rub in the margarine.
  2. Add sufficient water to make a soft dough. Lightly knead.
  3. Pastry is best chilled before rolling.