Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Scottish Currant Slab Recipe
    Lost? Site Map

    Scottish Currant Slab

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Noo's Note:

    I saw this recipe on 'The People's Cookbook’. It was sent in by a Scottish lady and I believe that the recipe was her late mother’s. It won its dessert heat, and quite deservedly so. It’s a delicious mix of buttery pastry and currants, with a secret ingredient to keep it wonderfully moist. It’s a winner in my house!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pie

    Units: US | Metric

    Pastry

    Filling

    Directions:

    1. 1
      For the pastry:.
    2. 2
      Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
    3. 3
      Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
    4. 4
      For the filling:.
    5. 5
      Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
    6. 6
      Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
    7. 7
      Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
    8. 8
      Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
    9. 9
      Divide the pastry into half.
    10. 10
      Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
    11. 11
      Spoon the fruit mixture into pastry case, spread evenly and pack well.
    12. 12
      Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
    13. 13
      Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
    14. 14
      Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
    15. 15
      Serve hot or cold.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Scottish Currant Slab

    Serving Size: 1 (2376 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9723.3
     
    Calories from Fat 3665
    37%
    Total Fat 407.2 g
    626%
    Saturated Fat 248.2 g
    1241%
    Cholesterol 1226.6 mg
    408%
    Sodium 3084.3 mg
    128%
    Total Carbohydrate 1462.3 g
    487%
    Dietary Fiber 84.3 g
    337%
    Sugars 639.8 g
    2559%
    Protein 135.6 g
    271%

    The following items or measurements are not included:

    custard powder

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites