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This archived content is from Mary Wilkins’ sewing and
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From: Magot
Date: 02-03-2004, 03:19 PM (1 of 3)
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1 warm milk until tepid, dissolve in sugar and mix in yeasy 2 mix in marg/butter and egg 3 add the flour gradually to get a smooth dough. If it is too wet and sticky add more flour ( maybe another 2 spoonfulls) 4 divide the dough into 2 equal lumps and one smaller lump - leave the smallest 5 roll out the two larger lumps and fit into the round sandwich tims ( which have been greased) For your filling melt the buter/marg and the sugar and vanilla essence. Pour into the 2 tins - be careful the sugar tends to settle so make sure it is evenly distributed. Sprinkle over the sultanas/raisins. Rol out the remaining pastry and make a "lattice" over the top using long strips. You can either cut them with a decorative cutter or as straight strips and put a twist in them. Cook at gas4/170C (350F) for 20 minutes ( or so) Stand in the tin a moment before removing to a wire trayyyy. Drizzle with blace icing after cooling (6 tblsps icing sugar + water) take all the compliments you can get - try to give it away - it is quite calorific! love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626 
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From: james.diane
Date: 02-04-2004, 12:15 AM (2 of 3)
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Jan, I am going to give this a try ( minus sultanas - Yuk! ) when I get to work on my new cooker ( 2 days to moving...). Will let you know how they turn out, bearing in mind I am not the worlds' best cook!
Diane :)
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User: james.diane
Member since: 09-23-2003 Total posts: 100 |
From: Magot
Date: 02-04-2004, 12:55 PM (3 of 3)
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Sorry it is on two posts - I was having a bad moment! I tool double qualtities to work for my birthday - disappeared in 15 minutes in the staff room! love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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