4 oz (125 g) plain flour
1 oz (25 g) butter
1 oz (25 g) lard
2 tbsp cold water
1 1/2 oz (40 g) caster sugar
1 1/2 oz (40 g) butter, melted
12 oz (350 g) curd or sieved cottage cheese
2 small eggs, beaten
1 oz (25 g) currants
grated rind of 1/2 lemon
1/2 tsp ground nutmeg
1 oz (25 g) butter
1 oz (25 g) lard
2 tbsp cold water
1 1/2 oz (40 g) caster sugar
1 1/2 oz (40 g) butter, melted
12 oz (350 g) curd or sieved cottage cheese
2 small eggs, beaten
1 oz (25 g) currants
grated rind of 1/2 lemon
1/2 tsp ground nutmeg
method
1. Sift flour with a pinch of salt. Rub in the butter and lard, then mix to a firm dough with water.
2. Roll out and use to line an 8 inch (20 cm) fluted flan tin.
3. Mix all remaining ingredients together, pour into pastry case and bake in a moderately hot oven (Mark 5 (190°C) 375°F for 35 to 40 minutes.
4. Serve just warm or cold.
2. Roll out and use to line an 8 inch (20 cm) fluted flan tin.
3. Mix all remaining ingredients together, pour into pastry case and bake in a moderately hot oven (Mark 5 (190°C) 375°F for 35 to 40 minutes.
4. Serve just warm or cold.
serving amount
serves 6
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