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200g sultanas (chopped) |
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100g raisins (chopped) |
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40g mixed peel (chopped) |
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80g glazed cherries (chopped) |
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40g glazed ginger (chopped) |
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40g glazed pineapples (chopped) |
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1/2 tsp grated lemon rind |
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1/2 tsp lemon juice |
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1 green apple, peeled and finely grated |
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100g crushed almond flakes |
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Ingredients (B) |
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50g brown sugar |
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1/2 tsp mixed spice |
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1/2 tsp cinnamon |
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1 1/2 tbsp brandy |
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Ingredients (C) |
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100g plain flour |
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50g self-raising flour |
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25g cornflour |
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1 tbsp custard powder |
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25g icing sugar |
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125g butter |
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2 tbsp ice water |
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Method |
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Mix Ingredients A together. Stir in Ingredients
(B) and keep in refrigerator for at least 24 hours. |
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Mix Ingredients C and rub in butter until mixture
resembles fine breadcrumbs. Add cold water to form a dough.
Wrap in plastic and keep in refrigerator for 30 minutes. |
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Grease small pastry tins lightly with melted butter.
Roll out pastry and cut pastry to line the tins. Fill with the
minced fruit mixture and decorate the top with a star or strips.
Bake in over (200 degrees C). Bake for about 15 minutes. |
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