200 g (8 oz) shortcrust or flan pastry
300 g (12 oz) cottage cheese
1 glass milk
50 g (2 oz) raisins (steeped in brandy if you wish)
4 level tablespoons sugar
4 eggs
1 level tablespoon flour
1 tablespoon icing sugar
grated zest of 1 lemon
few drops vanilla essence
300 g (12 oz) cottage cheese
1 glass milk
50 g (2 oz) raisins (steeped in brandy if you wish)
4 level tablespoons sugar
4 eggs
1 level tablespoon flour
1 tablespoon icing sugar
grated zest of 1 lemon
few drops vanilla essence
method
1. Roll out the pastry and line a flan tin.
2. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6. Allow to cool.
3. Separate the eggs.
4. Sieve the cottage cheese into a bowl, add the egg yolks, milk, lemon rind and vanilla essence. Mix well.
5. Add the raisins. Beat the egg whites until stiff and fold gently into the cheese mixture.
6. Make sure that they are well mixed in, otherwise the top will brown too soon.
7. Bake for 20 - 25 minutes at 200°C, 400°F, mark 6.
8. Turn out upside down on to a wire cake rack to cool if the pie is not to be eaten immediately.
2. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6. Allow to cool.
3. Separate the eggs.
4. Sieve the cottage cheese into a bowl, add the egg yolks, milk, lemon rind and vanilla essence. Mix well.
5. Add the raisins. Beat the egg whites until stiff and fold gently into the cheese mixture.
6. Make sure that they are well mixed in, otherwise the top will brown too soon.
7. Bake for 20 - 25 minutes at 200°C, 400°F, mark 6.
8. Turn out upside down on to a wire cake rack to cool if the pie is not to be eaten immediately.
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