1. Set oven to moderate teperature. 2. Rub the butter into flour and salt, mix to a firm dough with a little milk. Roll out to ¼ inch thickness and cover the base (only the base) of a greased 20cm square tin with pastry. 3. Spread with raspberry jam and sprinkle with 1 cup currants. 4. Topping: Beat the eggs and sugar until light and fluffy. Fold in the sifted flour and then the melted butter and milk and pour over the top of the pastry. 5. Bake about 40 minutes in mod. oven. When cold, ice with thin lemon icing and sprinkle with coconut. ---------------------------------------------------------------------------
Nutrition
Ingredients
