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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe out of a cookbook I just bought for a friend and am putting it on here for safe keeping so I can make it too. Ingredients:
375 g self raising flour |
1 1/2 teaspoons mixed spice |
1 teaspoon baking powder |
1 1/2 tablespoons sugar |
30 g butter |
170 ml water |
1/2 cup milk |
200 g raspberries |
1 tablespoon caster sugar |
4 teaspoons milk |
Directions:
1. Sift flour, mixed spice and baking powder together into a bowl.
2. Add sugar and then rub in the butter, using fingers, until the mixture looks like breadcrumbs.
3. Make a well in the centre and mix in the water and milk until it forms a soft dough.
4. Turn dough onto a floured surface and knead lightly, until smooth.
5. Divide dough into 2 equal portions and flatten each into a 18cm round.
6. Sprinkle raspberries and sugar over one of the rounds leaving a 1 inch gap around the edge.
7. Brush the edge with a little milk and place remaining round on top. Seal edges using fingers.
8. Place loaf onto a greased oven tray and brush top with a little milk.
9. Bake for 10 minutes at 220 degrees C, then reduce temperature to 180 degrees C and bake for 20 to 25 minutes longer or until cooked.
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