Fly cemetery Slice

Okay sorry about the title puts me off a bit too and must admit couldn’t really bring myself to eat one when I was a child, because I was the victim of my grandparents and mum’s sense of humour. They said that this slice were called fly cemeteries because they were made with dead flies!!
Be reassured that this was a lie, and that this beautiful slice is full of delicious currants, raisins, and or sultanas, spice and lemon zest, enveloped in a sweet shortcrust pastry and is also really delicious in a flaky pastry.
I made this early this morning because I thought my mum would enjoy it with a cuppa when she arrives and would spark up a few fond memories.

1 cup of raisins
1 cup of currants
1 cup of sultanas
zest of lemon
1/4 cup brown sugar
1 teaspoon of cinnamon
1 cup of water
1 dessertspoon of cornflour

Short sweet crust pastry or flaky
I used bought x 3 sheets

Boil the fruit for 5-7 minutes or until water has almost evaporated
Add the sugar, cinnamon and thicken with cornflour
Cool the mixture

Line a sandwich tin with grease proof paper and then lay first sheet of pastry
Fill with the cooled down mixture
Put top layer of pastry and prick to allow heat out when cooking
Bake in a moderate oven until slice is golden approximately 20 mins.
Dust with icing sugar

Nice with whipped cream or just as is.

Fly cemetery Slice


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