(My Mum modified this recipe by L. Kingston of Abbotsham.)
- 2 cups blackcurrants – strigs removed
- ½ tsps mixed spice
- ½ cup sugar
- water as required
- 1 tblspn plain flour
- ½ cup self-raising flour
- an additional ½ cup plain flour
- another ½ cup sugar
- 2 rounded tblspns butter
- 1 egg
- icing sugar
- lemon juice
Put blackcurrants, mixed spice and the first half cup of sugar into a saucepan, just cover with water and boil for 20 minutes. Thicken with 1 tblspn flour and let cool.
Mix remaining plain and self-raising flour and sugar, rub in butter, mix with beaten egg. Roll out half mixture and put in flat tin. Fill with blackcurrant mixture, cover with remaining egg mixture, cook in slow oven until golden brown. Ice with lemon incing when cold.