8 oz Puff pastry
2 tb Jam
2 oz Sugar
2 oz Butter
2 oz Mixed peel; chopped
1 tb Sultanas
2 Eggs; beaten
Set oven to 425?F or Mark 7. Roll out the pastry on a floured
surface and line a 7 inch greased flan dish. Spread the jam over the
pastry base. Melt the sugar and butter in a saucepan over a very
gentle heat. Add the mixed peel and sultanas. Remove from the heat
and mix in the beaten eggs. Pour into the pastry case. Bake for 20-25
minutes until the filling is set and golden brown. Serve hot or cold
as a pudding with whipped cream or cold, sliced, as a tea-time treat.
** Favorite Scottish Recipes — Johanna Mathie ** ** ISBN = 1
898435 12 X **
Yields
1 batch