shortcrust pastry using 1 cup + 3 tbsp (125 g) flour
flour for rolling out
flour for rolling out
for the filling
curds from 2 cup (16 fl oz) 500 ml milk or 75 g curd cheese
1/2 stick (2 oz) 50 g butter
1/2 cup (8 Tbls) 100 g sugar
25 g (1 oz) currants
grated nutmeg
1 tsp baking powder
a pinch of salt
1 egg
1/2 stick (2 oz) 50 g butter
1/2 cup (8 Tbls) 100 g sugar
25 g (1 oz) currants
grated nutmeg
1 tsp baking powder
a pinch of salt
1 egg
method
1. Roll out the pastry on a lightly floured surface and use it to line an 18 cm flan ring.
2. Break down the curds with a fork or, if very firm, rub them through a sieve.
3. Melt the butter.
4. Beat the egg until liquid.
5. Mix the butter, egg, salt, sugar, currants, and a little grated nutmeg thoroughly into the curds.
6. Add the baking powder last of all.
7. Put the mixture into the flan case.
8. Bake in a fairly hot oven at 190°C, Gas 5, for 25-30 minutes until the pastry is lightly browned and the filling set.
9. Serve warm or cold.
2. Break down the curds with a fork or, if very firm, rub them through a sieve.
3. Melt the butter.
4. Beat the egg until liquid.
5. Mix the butter, egg, salt, sugar, currants, and a little grated nutmeg thoroughly into the curds.
6. Add the baking powder last of all.
7. Put the mixture into the flan case.
8. Bake in a fairly hot oven at 190°C, Gas 5, for 25-30 minutes until the pastry is lightly browned and the filling set.
9. Serve warm or cold.
serving amount
serves 4
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