150 g (6 oz) shortcrust pastry
4 tablespoons breadcrumbs
2 level tablespoons sugar
50 g (2 oz) chopped raisins or currants
4 tablespoons golden syrup
25 g (1 oz) butter
1 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons breadcrumbs
2 level tablespoons sugar
50 g (2 oz) chopped raisins or currants
4 tablespoons golden syrup
25 g (1 oz) butter
1 teaspoon cinnamon
1 teaspoon ground ginger
method
1. Roll out the pastry and line a shallow pie plate.
2. Rub the butter into the breadcrumbs and combine all the other ingredients.
3. If the mixture is very stiff add a tablespoon of warm water.
4. Beat the mixture well together and pour on to the pastry.
5. Bake at 220°C, 425°F, mark 7 for 20 minutes until the pastry is cooked through.
2. Rub the butter into the breadcrumbs and combine all the other ingredients.
3. If the mixture is very stiff add a tablespoon of warm water.
4. Beat the mixture well together and pour on to the pastry.
5. Bake at 220°C, 425°F, mark 7 for 20 minutes until the pastry is cooked through.
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