8 oz (225 g) raspberries, thawed if frozen
3 dessert apples, peeled, cored and diced
3 tbsp (45 ml) light muscovado sugar
25 ml (1 1/2 tbsp) cornflour. Greek strained yogurt, to serve
3 dessert apples, peeled, cored and diced
3 tbsp (45 ml) light muscovado sugar
25 ml (1 1/2 tbsp) cornflour. Greek strained yogurt, to serve
for the spicy pastry
1/2 cup (75 g) plain wholemeal flour
3/4 cup (75 g) 3 oz plain flour (All purpose)
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
65 g (2 1/2 oz) polyunsaturated margarine,
chilled semi-skimmed milk, to glaze
3/4 cup (75 g) 3 oz plain flour (All purpose)
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
65 g (2 1/2 oz) polyunsaturated margarine,
chilled semi-skimmed milk, to glaze
method
1. Put the raspberries and apples into a saucepan and cook gently over a medium heat for 10 minutes.
2. Add the sugar and cook for a further 5 minutes.
3. Blend together cornflour and 30 ml (2 tbsp) cold water.
4. Add to the pan and cook, stirring, until thickened. Leave to cool slightly.
5. Meanwhile, make the pastry. Put the flours, cinnamon and mixed spice into a bowl.
6. Rub in the margarine and add 30-60 ml (2-4 tbsp) chilled water or just enough to form a soft dough.
7. Chill for 30 minutes.
8. Roll out two-thirds of dough into a circle and line a 20.5cm (8 inch) loose-bottomed flan tin.
9. Spoon filling into tin and smooth surface.
10. Roll out the remaining pastry into an oblong about 20.5cm (8 inches) long and cut into 1 cm (1/2 inch) strips.
11. Twist the pastry strips and arrange over the filling in a lattice design.
12. Seal the edges and brush the strips with a little milk to glaze.
13. Bake at 180°C (350°F) mark 4 for 30-40 minutes, until golden brown and cooked through.
14. Cool slightly and remove from tin.
15. Serve hot or cold with Greek strained yogurt.
2. Add the sugar and cook for a further 5 minutes.
3. Blend together cornflour and 30 ml (2 tbsp) cold water.
4. Add to the pan and cook, stirring, until thickened. Leave to cool slightly.
5. Meanwhile, make the pastry. Put the flours, cinnamon and mixed spice into a bowl.
6. Rub in the margarine and add 30-60 ml (2-4 tbsp) chilled water or just enough to form a soft dough.
7. Chill for 30 minutes.
8. Roll out two-thirds of dough into a circle and line a 20.5cm (8 inch) loose-bottomed flan tin.
9. Spoon filling into tin and smooth surface.
10. Roll out the remaining pastry into an oblong about 20.5cm (8 inches) long and cut into 1 cm (1/2 inch) strips.
11. Twist the pastry strips and arrange over the filling in a lattice design.
12. Seal the edges and brush the strips with a little milk to glaze.
13. Bake at 180°C (350°F) mark 4 for 30-40 minutes, until golden brown and cooked through.
14. Cool slightly and remove from tin.
15. Serve hot or cold with Greek strained yogurt.
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