I haven't made this for Christmas since I left London 10 years ago. It has all the smells of Christmas and is delicious served warm with cream or ice cream.
1 quantity of shortcrust pastry for 23cm diameter loose bottom fluted tin and 2.5cm deep.
Filling
410g black cherries, halved ( I am tempted to use fresh cherries next time)
75g fresh white grapes, halved
270g mix of cranberries, sultanas and raisons
12 pecans, halved (or any other nut you like)
grated zest 1 lemon and 1 T juice
grated zest of 1 orange
1t of mixed spice ( I grind up cloves, nutmeg and cinnamon)
1T brandy or rum
Topping
75g butter
75g suga
2 large egg yolks
1T brandy or rum
Method
Bake pastry blind at 180 degrees for 25 minutes. Remove from oven. If necessary remove weights and cook another 5 minutes to dry out pasty.
Mix all the filling ingredients in bowl and spoon into cooled pastry base.
For the topping, put the butter and sugar in a pan and melt butter. Cool a little. Beat egg yolks and brandy or rum and whisk slowly into cooled topping. Spoon over fruit mixture and bake for approx 30 mins.
Sharon
