For 6-8 portions
Short crust pastry
6 oz flour, pinch salt, 3 oz margarine, 1 1/2 tablespoons cold water
For the filling
1/2 pint thick sweetened custard packet Dream Topping 6 tablespoons milk 8-12 oz. raspberries
- Sieve flour and salt, rub in fat until it resembles fine bread crumbs. Add water to make a firm dough.
- Roll out pastry to about 1/4 inch in thickness. To have a good 'fit' in a patty tin use a pastry cutter a little larger than the top of the tin cut out the required number of rounds.
- Put into the tins, and press down firmly then prick the base to prevent this rising - bake 'blind' i.e. without a filling - until firm and golden brown.
- Lift out of tins and allow to cool.
- Put the cold custard in the bottom of each patty case, then top with the dream topping, whisked until thick with the milk and the raspberries. Oven temperature: 425-450F Gas Mark 6-7 Oven position : above centre