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.
Pastry-
8oz plain flour,
5oz butter,
pinch of salt
cold water to mix
filling –
4oz butter
4oz caster sugar
4oz raisins
4oz mixed chopped peel
2oz glacé cherries
3 eggs
1-2 tblspn whisky
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).
Line a 9″ flan tin.
Place butter, sugar, raisins, minced peel, and cherries and heat until butter has melted and sugar dissolved. Leave to cool.
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.
Bake in a hot oven (400f) for 25 to 30 minutes.