For 4-6 people you need

7 1/2 oz. frozen short crust pastry or pastry made with 5 oz. plain flour, pinch salt 2 1/2 oz. butter or margarine, egg yolk and water to bind

For the filling

2 oz. butter or margarine 2 oz. castor sugar 2 tablespoons golden syrup, 2 eggs 2 oz. flour, preferably plain 4 oz. soft breadcrumbs 2 oz. chopped angelica 4 oz. chopped glace cherries 2 oz. chopped candied peel

  • Roll the pastry thinly; fit in flan ring on the upturned baking tray.
  • If making your own pastry, sieve the flour and salt, rub in the butter or margarine add the egg yolk and water to bind then proceed as stage 1.
  • Cream the butter or margarine, sugar and syrup.
  • Gradually beat in the eggs then add the flour, breadcrumbs, angelica, glace cherries and candied peel.
  • Spoon into the uncooked pastry.
  • Bake for approximately 15 minutes in a hot oven, Lower the heat to moderate and continue cooking until the pastry and filling are firm.

Oven temperature: hot - 425-450°F.-Gas Mark 6-7; then moderate -350-375°F. - Gas Mark 4-5 Oven position: centre