|4 oz. butter||¼ cup castor sugar|
|1½ cups self-raising flour||1½ tablespoons cornflour|
|1 1/3 cup ground rice||1 egg – beaten|
Sift flour, ground rice, cornflour into basin; place in a food processor together with butter and process until the mixture resembles fine breadcrumbs. Pour sugar and beaten egg through the funnel. Knead lightly on floured board; roll out half the pastry, fit into a greased lined 11 in x 7 in lamington tin.
|½ lb. (500 grams) dates – chopped||1 oz. mixed peel|
|Grated rind and juice of 1 lemon||2 oz. glace cherries|
|4 oz. sultanas||1 tablespoon arrowroot|
|4 oz. raisins||1 tablespoon rum/brandy or orange juice|
Preparation of Filling
Place in saucepan chopped fruit and all ingredients except arrowroot and rum; place over low heat, stirring continually, until thick. Blend arrowroot with rum or orange juice, stir into fruit mixture; return to heat, stirring, 3 minutes. Remove, cool completely.
Cover the pastry with prepared filling. Roll out remaining pastry; cover filling.
Glaze with little cold water, sprinkle with extra castor sugar. Bake in hot oven 190° to 200°C (375° to 390°F) 25 to 30 minutes.
Cool; cut into slices.