Fruit Slice (Fly cemetery!)
by Anne Lyall
(Edinburgh, Scotland)
2 cups raisins
1 cup currants
1 cup water
1 cup sugar
1 dessertspoon cornflour
1 teaspoon mixed spice
Place all ingredients in pan and boil for 3 minutes.
Put aside to cool.
PASTRY.
1 packet shortcrust pastry
or
12 ozs self raising flour
3 ozs margarine
3 ozs lard
pinch salt
water to make into stiff dough
Rub fats into flour.(fine breadcrumbs)
Add water to mix
Knead together & roll out half to line greased swiss roll tin
Spread over cooled fruit mixture and cover with other half of pastry.
Brush with milk or beaten egg.
Bake in oven 190/375/gas mark 5 fpr 20 - 30 minutes.
Sprinkle with caster sugar.
This recipe is taken from Gallery Cafe recipes. Gallery Cafe is in West Street, Penicuik, Midlothian and is run by volunteers. they serve excellent soups and homemade breads. also home baking. Their collection of recipes are all items that are sold in cafe. They also display local artworks and have an enclosed outdoor area which is a suntrap during the summer. well worth a visit. I have enjoyed many lunchtimes in their cafe when I worked in Penicuik.