Ingredients

  • 100g icing sugar
  • ¾ teaspoon ground cinnamon
  • 140g unsalted butter, chopped
  • 3 medium free range eggs
  • 350g plain flour
  • 50g ground almonds
  • Pinch of salt
  • 300g dried cherries
  • 165g South African plums, stones removed and chopped
  • 125g currants
  • 60g Fairtrade brown sugar
  • 1 vanilla pod
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground mixed spice
  • ¼ teaspoon ground cloves

Method

  1. 1

    For the pastry, beat the icing sugar, cinnamon and 90g of the butter in an electric mixer for 2-3 minutes. Add 2 of the eggs, one at a time and beat well to combine.

  2. 2

    Sift in 300g of the flour, and gently fold in the ground almonds and a pinch of sea salt. Turn onto a lightly floured work surface and knead lightly until smooth. Wrap the pastry in cling film and refrigerate for at least 30 minutes.

  3. 3

    Roll out a third of the pastry on a lightly floured work surface to 2mm thick and cut into long strips. Transfer to a baking tray and return to the fridge for later.

  4. 4

    Roll out the remaining pastry to line a 28cm x 20cm baking tin and place tin on an oven tray. Refrigerate for 20 minutes while you make the filling.

  5. 5

    Preheat the oven to 160ºC, fan 140ºC, gas mark 3.

  6. 6

    Place the cherries, plums and currants in a saucepan with 200ml of water, and stir over a medium heat until all the liquid is absorbed. Let cool slightly.

  7. 7

    Melt the remaining 50g of butter in a saucepan over medium heat then cool.

  8. 8

    Whisk the remaining egg, brown sugar, seeds from the vanilla pod (scraped out with the tip of a knife) and nutmeg and ground spices until thick and pale. Fold in the melted butter and remaining 50g of flour.

  9. 9

    Fold in the fruit mix and spoon into pastry-lined tin. Decorate the top with the reserved pastry strips in a lattice pattern.

  10. 10

    Bake for 18-20 minutes in the preheated oven until firm.

Nutritional Details

Each serving provides
  • Energy 1926kj 460kcal 23%
  • Fat 16.5g 24%
  • Saturates 8.0g 40%
  • Sugars 40.0g 44%
  • Salt 0.14g 2%

% of the Reference Intakes

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