175 g (6 oz) rich shortcrust pastry
4 oz (100 g) full fat soft cheese
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 eggs, beaten
450 ml (3/4 pint) milk
2.5 ml (1/2 tsp) vanilla flavouring
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 tbsp (15 ml) rum
25 g (1 oz) sultanas (golden raisins)
grated nutmeg
4 oz (100 g) full fat soft cheese
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 eggs, beaten
450 ml (3/4 pint) milk
2.5 ml (1/2 tsp) vanilla flavouring
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 tbsp (15 ml) rum
25 g (1 oz) sultanas (golden raisins)
grated nutmeg
method
1. Roll out the pastry and use to line a 23 cm (9 inch) flan dish or tin placed on a baking sheet.
2. Whisk the cheese and sugar together in a bowl, then beat in the eggs.
3. Warm the milk and gradually beat it into the mixture, then mix in vanilla, fresh cream and rum.
4. Sprinkle sultanas over the pastry base and spoon filling over. Sprinkle with a little nutmeg.
5. Bake in the oven at 200°C (400°F) mark 6 for 10 minutes then at 180°C (350°F) mark 4 for about 40 minutes, until set.
6. Cool, then refrigerate before serving.
2. Whisk the cheese and sugar together in a bowl, then beat in the eggs.
3. Warm the milk and gradually beat it into the mixture, then mix in vanilla, fresh cream and rum.
4. Sprinkle sultanas over the pastry base and spoon filling over. Sprinkle with a little nutmeg.
5. Bake in the oven at 200°C (400°F) mark 6 for 10 minutes then at 180°C (350°F) mark 4 for about 40 minutes, until set.
6. Cool, then refrigerate before serving.
serving amount
serves 6-8
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