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Ingredients
340g/12oz sweet shortcrust pastry mix
finely grated zest of 1 lemon
For the filling
110g/4oz soft dark brown sugar
110g/4oz butter
1 tbsp golden syrup
2 medium eggs, beaten
grated zest of 1 lemon
110g/4oz currants
55g/2oz sultanas
55g/2oz raisins
55g/2oz walnuts, chopped
2 tbsp whisky/or juice of 1 lemon
Method
1. Make the pastry according to the packet instructions, with the addition of
grated lemon zest. Leave to rest for 20 minutes before rolling.
2. Roll out the pastry 2-3 mm /1/8 in thick and line a 20cm/8 in flan ring,
pressing gently into the edge for a neat finish. Leaving it untrimmed,
refrigerate for a further 20 minutes.
3. Pre-heat the oven to 200C/ 400F/Gas 6. The top edge of the pastry can either
be left hanging over during cooking - to trim once baked - or it can be pressed
and trimmed for a pinched finish.
4. Line the ring with greaseproof paper, fill with baking beans or rice and cook
in the pre-heated oven for 15-20 minutes.
5. Remove from the oven and lift the paper and rice or beans from the case.
6. For the filling, reduce the oven temperature to 190C/375F/Gas 5.
7. Gently melt the sugar, butter and golden syrup in a saucepan. Remove from the
heat and whisk in the beaten eggs. Add the lemon zest, fruits, walnuts and
whisky or lemon juice. Mix together well and spoon into the pastry case.
8. Bake for 20-25 minutes. Remove from the oven and leave to relax. Serve warm
or cold, with pouring/whipped cream, custard or ice cream. |
