175 g (6 oz) margarine
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
4 oz (100 g) ground rice
5/8 cup (75 g) 3 oz ground almonds
2 oz (50 g) sultanas (golden raisins)
2 oz (50 g) glace cherries
3 oz (75 g) currants
shortcrust pastry, made with 4 oz (100 g) flour
caster sugar (superfine granulated) to dredge
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
4 oz (100 g) ground rice
5/8 cup (75 g) 3 oz ground almonds
2 oz (50 g) sultanas (golden raisins)
2 oz (50 g) glace cherries
3 oz (75 g) currants
shortcrust pastry, made with 4 oz (100 g) flour
caster sugar (superfine granulated) to dredge
method
1. Cream the margarine and sugar together until pale and fluffy.
2. Gradually beat in the eggs, then mix in the ground rice and almonds. Fold in the fruit.
3. Roll out the dough and use to line a Swiss roll tin.
4. Spread the fruit mixture over the dough.
5. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes.
6. Cool, then cut into fingers and dredge with caster sugar.
2. Gradually beat in the eggs, then mix in the ground rice and almonds. Fold in the fruit.
3. Roll out the dough and use to line a Swiss roll tin.
4. Spread the fruit mixture over the dough.
5. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes.
6. Cool, then cut into fingers and dredge with caster sugar.
serving amount
makes 25-30
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