3 oz (75 g) raisins
75 ml (5 tbsp) rum
2 cups (225 g) 8 oz self-raising flour
1 level tsp (5 ml) Bicarbonate of soda (Baking soda)
1 level tsp (5 ml) cream of tartar
3/4 stick (6 Tbsp) 75 g butter
grated rind of 1 lemon
5 fl oz (142 ml) soured cream
125 g (4 oz) cottage cheese
125 g (4 oz) full fat soft cheese
2 eggs, separated
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
75 ml (5 tbsp) rum
2 cups (225 g) 8 oz self-raising flour
1 level tsp (5 ml) Bicarbonate of soda (Baking soda)
1 level tsp (5 ml) cream of tartar
3/4 stick (6 Tbsp) 75 g butter
grated rind of 1 lemon
5 fl oz (142 ml) soured cream
125 g (4 oz) cottage cheese
125 g (4 oz) full fat soft cheese
2 eggs, separated
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
method
1. Put the raisins and rum in a saucepan and bring to the boil. Remove from the heat and leave to cool.
2. Sift the flour, bicarbonate of soda and cream of tartar into a bowl, then rub in the butter. Add the lemon rind. Bind to a smooth dough with the soured cream.
3. Butter a 25.5 cm (10 inch) flan dish and line with the dough.
4. Beat together the cottage and full fat soft cheeses, then stir in the rum and raisins.
5. Whisk the egg yolks and caster sugar together in a bowl until pale and fluffy. Still whisking, add the fresh cream, and continue until mixture is stiff. Fold into rum and raisin mixture.
6. Whisk the egg whites until stiff then fold into the mixture. Pour into the prepared pastry case and bake in the oven at 180c (350f) mark 4 for about 1 hour. Turn off heat and leave to cool in oven for 15 minutes.
Serve warm or cold.
2. Sift the flour, bicarbonate of soda and cream of tartar into a bowl, then rub in the butter. Add the lemon rind. Bind to a smooth dough with the soured cream.
3. Butter a 25.5 cm (10 inch) flan dish and line with the dough.
4. Beat together the cottage and full fat soft cheeses, then stir in the rum and raisins.
5. Whisk the egg yolks and caster sugar together in a bowl until pale and fluffy. Still whisking, add the fresh cream, and continue until mixture is stiff. Fold into rum and raisin mixture.
6. Whisk the egg whites until stiff then fold into the mixture. Pour into the prepared pastry case and bake in the oven at 180c (350f) mark 4 for about 1 hour. Turn off heat and leave to cool in oven for 15 minutes.
Serve warm or cold.
serving amount
serves 8
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