I found this recipe as a hand-written note in my Mum’s cookbook. She’s never made it, but had copied it from somewhere a long time ago. I’ve not made it yet either, but as I now live in Edinburgh, I thought I’d save the recipe for posterity.<\/p>\n
Pastry-
\n8oz plain flour,
\n5oz butter,
\npinch of salt
\ncold water to mix<\/p>\n
filling –
\n4oz butter
\n4oz caster sugar
\n4oz raisins
\n4oz mixed chopped peel
\n2oz glac\u00e9 cherries
\n3 eggs
\n1-2 tblspn whisky<\/p>\n
Breadcrumb the butter into the flour and add the salt. Add enough water to the crumb to make a firm pastry (takes 4-5tblspn of water).
\nLine a 9″ flan tin.<\/p>\n
Place butter, sugar, raisins, minced peel, and cherries and heat until butter has melted and sugar dissolved. Leave to cool.<\/p>\n
beat eggs and whisky together. Mix into main mixture and put into the lined tin. If there is spare pastry, decorate the top with a lattice.<\/p>\n
Bake in a hot oven (400f) for 25 to 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
I found this recipe as a hand-written note in my Mum’s cookbook. She’s never made it, but had copied it from somewhere a long time … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[201,218],"tags":[176,46],"class_list":["post-413","post","type-post","status-publish","format-standard","hentry","category-local","category-tray-bakes","tag-edinburgh","tag-traditional"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t