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Description
Ingredients
- a marrow
- sugar
- currants
- short-crust pastry
Method
- Peel, clean and slice the marrow and boil in a little water until soft.
- Drain well and leave to cool before mashing it with a fork.
- Line an oven-proof plate with pastry and cover with the prepared marrow. (Do not be too generous as the marrow mixture is watery and tends to ‘run’ when cooking.)
- Add a thick layer of sugar and dot with a few currants.
- Cover with a second layer of pastry, press edges of pastry layers together and seal.
- Bake in a hot oven.
Bardsey Island.
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