Christmas Fruit Slice
By Chelsea SugarPage views: 3639
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0 reviews
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Difficulty Easy
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Prep time 24 hrs
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Cooking time 20 mins
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Serves
8
PASTRY:
1 1/2 Cups Self Raising Flour
1/3 Cup Custard Powder
2 1/2 Teaspoons Cornflour
125g Butter
1/4 Cup Chelsea Caster Sugar
1 Egg
Extra Chelsea Caster Sugar
FILLING:
450g Can Crushed Pineapple
425g Can Apricot Halves
1 Cup Each of Sultanas, Raisins, Currants, Dates and Prunes
60g Glace Cherries
3/4 Cup Chelsea Soft Brown Sugar
1/2 Cup Brandy or Rum
1 Tablespoon Each of Orange and Lemon Juice
1 : Sift first 3 ingredients into a basin and rub in the butter until mixture resembles fine crumbs.
2 : Stir in the Chelsea Caster Sugar and lightly beaten egg. Knead lightly, wrap and refrigerate an hour.
3 : Roll out half the pastry to fit a 28 x 18cm lamington tin which has been greased well. Cover with 3 1/2 cups filling and then the remaining pastry.
4 : Glaze the top with a little cold water and sprinkle with Chelsea Caster Sugar. Bake in a hot oven 20-25 mins. Cool and cut into squares. Serve warm or cold with ice cream and/or cream.
FILLING:
1 : Place undrained pineapple and apricot halves in a saucepan and add all the fruit and Chelsea Soft Brown Sugar. Stir over low heat until sugar has dissolved and simmer very gently, uncovered, 5 mins.
2 : Remove from heat, cool and add brandy and juices. Pour into an airtight container, cover and allow to stand and leave 24 hours before using.
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