Prep 45 mins
Cook 30 mins
A recipe of my gran's from Lancashire, England, and something we only got at Christmas. Keeps well. Tastes great. Takes a good deal of preparation, but is worth it!
- 1 lb lard
- 7 cups flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 egg
- 1 tablespoon vinegar
- 1 cup water (approx)
- 2 cups raisins
- 1 cup brown sugar
- 1⁄2 cup butter (about 1/4 cup per rectangle)
- 2 teaspoons ground cinnamon
- For short pastry, mix dry ingredients together.
- Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
- Beat egg and vinegar in measuring cup.
- Fill to one cup mark with cold water.
- Mix with dry ingredients.
- Add more water if required.
- Knead lightly on a floured board til smooth.
- Divide into two balls of pastry.
- Roll each into rectangles on a floured board (about 1/4 inch thick).
- Butter one half.
- Sprinkle with brown sugar and cinnamon.
- Add raisins leaving a rim around the edge of the half rectangle.
- Brush edges with water.
- Fold over other half of unbuttered pastry.
- Seal edges of pastry.
- Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
- Brush with egg-wash and sprinkle top with sugar.
- Repeat with the other ball of dough.
- Bake 350F for approx 25-30 mins until golden brown.
- Cut in squares.
- Store in tightly covered container. Freezes well.