Recipe info Category: Main Dishes/Seafood Rating: 2.00 Contributor:
FIG SLY CAKES FIG SLY CAKES 6 ozs. cooked figs. 1 1/2 ozs. raisins. 3 ozs. chopped walnuts. 2 ozs. sugar. 1 1/2 ozs. currants. Water. Pastry : 8 ozs. flour. 2 ozs. castor sugar. 3 ozs. lard. 3 ozs. butter. Pinch of salt. MAKE filling by chopping figs and walnuts with currants and raisins. Add sugar and simmer, in sufficient water to cover, until tender and pulpy. Allow to cool. For the pastry, mix flour, sugar and salt, and light rub in the shortening. Mix to a paste with cold water. Put in a cool place for about 1 hour. Roll out pastry and line tin-a toffee-tray size is suitable. Spread in filling and cover with pastry. Seal edges and mark with back of knife, then brush with egg yolk and milk. Bake in a fairly hot oven for 20 to 30 minutes. When cool cut into squares. More Fish Recipes at Fishing Heaven
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