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Filling
- Ingredients
- 1 lb. - currants or raisins
- 1 cup - brown sugar
- 2 tablespoons – cornstarch
- Method
- cover with water and simmer a few minutes (2 or 3 minutes).
- Add 2 tablespoons of cornstarch dissolved in a little cold water add cornstarch after the first three minutes of cooking).
- Add currants or raisins and cook a few minutes (4 minutes).
- Chill in refrigerator overnight.
Pastry
- Ingredients
- 5 1/2 cups - flour
- 1 lb. Lard
- Method
- Combine the following: 1 tablespoon of vinegar, and water to make 1 cup of liquid
- Add the liquid into the flour and lard in three parts mixing between each part.
- Knead the dough
- Wrap the dough and refrigerate dough overnight.
Assembling the Pastry
- Ingredients
- filling
- Chilled dough
- 1 egg beaten (for a light glaze)
- Method
- Divide dough in half.
- To form the bottom of the cake, roll the first pastry on the tray for the bottom. Spread filling into the bottom pastry.
- Make the top layer of pastry by using he rest of the pastry by placing this dough between two sheets of waxed paper or parchment paper and roll out to form the top.
- Place over the top of the filling.
- Crimp the top and bottom pastries together to form the casing.
- Prick the top pastry lightly with a fork the same way that is done when making shortbread.
- Brush the beater egg over top of pastry and chill in refrigerator for one hour before baking.
Baking Instructions
- Bake at 450 degrees for 15 minutes;
- Reduce heat to 375 degrees and continue baking for approximately 30 minutes (check after 20 minutes).
Sprinkle top with powdered sugar. Enjoy!
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I have always loved the taste and the name of these treats. Raisens are to me always seem best in the fall and the name hints at halloween, so either way this seemed like the perfect recipe!
This recipe is from a blog on the Western Isles from the bbc.co.uk's web site. Here is another less convoluted recipe from the Laughing Gastronome. They calls these squashed fly biscuits. I am going to try both and seee which I like better.
Little Bonus
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