150 g (6 oz) shortcrust pastry
200 g (8 oz) figs
1/2 teaspoon Mixed Spice (Pumpkin pie spice)
25 g (1 oz) currants
1 dessertspoon treacle (molasses)
a little cornflour
200 g (8 oz) figs
1/2 teaspoon Mixed Spice (Pumpkin pie spice)
25 g (1 oz) currants
1 dessertspoon treacle (molasses)
a little cornflour
method
1. Line a shallow pie plate with the pastry.
2. Wash the figs and put them in a pan with just enough water to cover and stew until tender.
3. Strain the liquid and thicken with cornflour.
4. Mix in the figs, currants, spice and treacle, and pour into the pie plate.
5. Bake in a moderate oven (180 - 190°C, 350 - 375°F, mark 4 - 5) for about 45 minutes.
2. Wash the figs and put them in a pan with just enough water to cover and stew until tender.
3. Strain the liquid and thicken with cornflour.
4. Mix in the figs, currants, spice and treacle, and pour into the pie plate.
5. Bake in a moderate oven (180 - 190°C, 350 - 375°F, mark 4 - 5) for about 45 minutes.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
