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Post by Chuckles on May 30, 2007 15:43:13 GMT
This is the Gary Rhodes recipe specially for CPB ;D but I bet some of you others try it now makes a 20cm (8") tart350g (12oz) Sweet Shortcrust Pastry Finely grated zest of 1 Lemon Filling100g (4oz) soft dark brown sugar 100g (4oz) butter 1 tablespoon golden syrup 2 medium eggs, beaten grated zest of 1 lemon 100g (4oz) currants 50g (2oz) sultanas 50g (2oz) raisins 50g (2oz) chopped walnuts 2 tablespoons whisky make pastry with addition of lemon zest and leave to rest for 20 mins before rolling roll pastry 2-3mm (1/8") and line 20cm (8") flan ring, press into edges and leave untrimmed, refrigerate for 20mins Pre heat oven to 200c/400f/gas 6 Top edge of pastry can be left hanging over during cooking and trim once baked or be pressed and trimmed for a pinched finish Line the ring with greaseproof paper fill with beans of rice and cook for 15-20 mins, remove paper and beans/rice once cooked FillingReduce oven temp to 190c/375f/gas5 Gently melt the sugar, butter and golden syrup in a saucepan. Remove from heat and whisk in the beaten eggs. Add lemon zest, fruits, walnuts and whisky. Mix all together well and spoon into the pastry case. Bake for 20-25 mins, take out of oven and leave to relax. Can be eaten warm or cold with Ice cream/cream/custard OMG CPB I'm dribbling now after typing this up ;D hope it;s the one you wanted - ENJOY  |
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Post by Cheerypeabrain on May 30, 2007 16:34:57 GMT
You are a  CBB. I've just phoned my sister and she's DELIGHTED and sends her thanks X |
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Post by Shrubrose on Jun 21, 2007 18:51:06 GMT
Think I'll be trying this one........can almost taste it now (hugerepletebutdreadingscalesinthemorningsmiley)
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