Cook Time: Approx 1 Hour
What you need
- 75g/3oz Odlums Cream Plain Flour
- 350g/12oz Bread (day old, with crusts removed)
- Cold Water
- 1 level teaspoon Odlums Baking Powder
- 225g/8oz Shamrock Dark Muscovado Sugar
- 50g/2oz Butter or Margarine
- 2 dessertspoons Goodall’s Mixed Spice
- 225g/8oz Shamrock Raisins
- 1 large Egg (beaten)
- 150ml/¼pt Milk
- Rind of 1 Lemon
For Shortcrust Pastry
- 350g/12oz Odlums Cream Plain Flour
- Pinch of Salt
- 175g/6oz Butter or Margarine
- Cold Water
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5.Grease a small roasting tin or a 10” x 12” x 2” tin.
- Cover the bread with cold water and allow to stand while making the filling and the pastry.
- Make the pastry as per below, cover and leave in the fridge.
- Put the flour and baking powder into a bowl, add the sugar and rub in the butter/margarine. Mix in the mixed spice.
- Squeeze the bread dry of the water and place in a bowl, mix in the fruit. Add to the flour mixture and beat.
- Add the beaten egg and milk and stir, then add the lemon rind. Leave aside.
- Divide the pastry in half. Roll out one half to fit the baking tin. Transfer the bread and fruit mixture evenly over this.
- Cover with the other half of the pastry. Prick through top pastry with a fork or knife.
- Bake for about an hour. Leave in tin to cool. Cut in squares and sprinkle with icing sugar if liked.
For Shortcrust Pastry
- Put flour and salt into a bowl, coarsely rub in the butter/margarine.
- Add sufficient water to make a soft dough. Lightly knead.
- Pastry is best chilled before rolling.
