Ingredients:
4 ounces shortcrust pastry
4 ounces raisins ( stoneless)
2 ounces soft brown sugar
1/4 teaspoon baking soda
4 ounces plain flour ( =all purpose flour)
1/2 teaspoon ground cinnamon ( half LEVEL tsp)
1/4 teaspoon ground nutmeg ( quarter LEVEL tsp)
1/4 teaspoon ground ginger ( quarter LEVEL tsp)
2 ounces unsalted butter
2 ounces soft brown sugar
Directions:
Pre-heat oven to 425 Fahrenheit (gas mark 7).
Prepare the shortcrust and roll it out thinly on a lightly floured board.
Line a 7 inch flan tin or shallow pie plate with the pastry.
Crimp the edges between finger and thumb for a decorative finish.
Prick the base all over with a fork and cover with the raisins.
Mix 2 ounces of brown sugar with 4 dessertspoonsfuls of hot water and the baking soda. (Note: I just checked on Google as I haven’t used a dessertspoon measure myself for years! and 1 Imperial dessertspoon = 0.8 US tablespoons, so by my reckoning this would work out to be 3 TBSP + 3/4 TSP hot water. I think :).
Pour over the raisins.
For the topping, sift together the flour and spices.
Cut the butter into small knobs and rub them into the flour until the mixture resembles fine breadcrumbs.
Stir in the brown sugar and sprinkle over the raisins.
Bake the pie on the shelf above the centre of pre-heated oven at 425 fahrenheit (gas mark 7) until the pie begins to brown.
Reduce the heat to 325 fahrenheit (gas mark 3) and bake for a further 20 minutes or until the topping has set.
Cut the pie into wedges and serve it warm or cold. “A jug of cream may be offered although it is not traditional.”.
Servings: 6
Time preparation: 30 min.
Time total: 65 min.