SCOTTISH CURRANT SLAB
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!
Provided by Noo8820
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 10
Steps:
- For the pastry:.
- Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
- Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
- For the filling:.
- Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
- Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
- Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
- Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
- Divide the pastry into half.
- 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.
- Spoon the fruit mixture into pastry case, spread evenly and pack well.
- Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
- Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
- Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
- Serve hot or cold.
Nutrition Facts : Calories 9723.3, Fat 407.3, SaturatedFat 248.2, Cholesterol 1226.6, Sodium 3084.4, Carbohydrate 1462.4, Fiber 84.3, Sugar 639.8, Protein 135.7
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Somia Yaqoob
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. The currants give it a unique flavor that I really enjoy.
Thomas Cross
[email protected]This is a great recipe for a classic Scottish dessert. The shortbread crust is flaky and buttery, and the currants add a sweet and tangy flavor. The crumble topping is the perfect finishing touch.
Aquila Coetzee
[email protected]I've made this recipe several times and it's always a hit. The currants give it a unique flavor that everyone loves.
Jawad Shabbir
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The slab is delicious and it's perfect for a special occasion.
Hayleigh Hawkins
[email protected]I'm not a big fan of currants, but I thought I'd give this recipe a try. I was pleasantly surprised! The currants are actually really good in this slab. They add a nice tartness that balances out the sweetness of the sugar.
Rabbisethi 115
[email protected]This slab is a bit too sweet for my taste, but it's still good. I think I'll try reducing the amount of sugar next time.
Mama Mashineni
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. The currants give it a unique flavor that I really enjoy.
Brato The injector
[email protected]This is a great recipe for a classic Scottish dessert. The shortbread crust is flaky and buttery, and the currants add a sweet and tangy flavor. The crumble topping is the perfect finishing touch.
Erlinda Echaorre
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of currants, but I'm so glad I did! The currants are actually really good in this slab. They add a nice tartness that balances out the sweetness of the sugar.
Edridson Polynice
[email protected]This slab is delicious! I love the combination of the sweet currants and the buttery shortbread crust. The crumble topping is also a nice touch. I will definitely be making this again.
Marion Jones
[email protected]I've made this recipe twice now and it's become a family favorite. The currants give it a unique flavor and the crumble topping is the perfect finishing touch. It's a bit time-consuming to make, but it's worth the effort.
TRAVEL THE WORLD
[email protected]This Scottish Currant Slab is an absolute delight! The buttery shortbread crust pairs perfectly with the sweet and tangy currants, and the crumble topping adds a delightful crunch. I followed the recipe exactly and it turned out beautifully. My famil