SERVES 24 Squares
PREP TIME 20 mins (+ 1 hr soaking)
COOKING TIME 55–60 mins
INGREDIENTS
• 8 slices stale bread, crusts removed
• 3 tbsp flour
• ½ tsp baking powder
• 2 tsp mixed spice
• 100g brown sugar
• 2 tbsp butter, softened
• 175g currants or mixed dried fruit
• 1 large egg, beaten
• 4 tbsp milk
• 350g shortcrust pastry
• Sugar for sprinkling
METHOD
1. Soak bread in cold water for 1 hour, then drain, squeeze dry (damp, not wet), and tear into pieces.
2. Mix with flour, baking powder, mixed spice, brown sugar, butter, dried fruit, egg, and milk until thick and spreadable.
3. Preheat oven to 190°C. Line a 22cm square tin with half the pastry (3mm thick).
4. Spread filling over base, top with remaining pastry, and lightly dock or score.
5. Bake for 55–60 minutes until golden and firm.
6. Sprinkle with sugar and cool completely before cutting into 24 squares.