Again, a traditional Irish dish that will sweeten your taste buds. Actually, way back in the 19th and 20th century this particular dish was the food of the poor people in Dublin. This was a cheap dish then as it was made by the bakers from the stale cake or dried out bread. Dried out cake is anytime better than a dried out bread.
- 8 slices stale bread, crusts cut off
- 3 tablespoons flour
- 1⁄2 teaspoon baking powder
- 2 teaspoons mixed spice
- 100 g (4 oz) brown sugar
- 2 tablespoons butter
- 175 g (6 oz) currants or mixed dried fruit
- 1 large egg, beaten
- 4 tablespoons milk
- 350 g (12 oz) shortcrust pastry
- sugar for sprinkling
Soak the dried out or stale cake in water for about an hour. After an hour, pull the stale cake out and squeeze the whole lot of moisture out of it. Then mix the flour, the baking powder, the spices, some sugar, butter, fruit, egg and milk in a bowl. Take a tin, circle or square, your choice. But it should be 22 cm filled with pastry and spread it over well. Now spread the mixture that you have created and then fill it with the pastry again. Bake it about 190 degree Celsius for about 5 hours. Once is done, sprinkle it with powdered sugar and let the tin cool completely. Once cooled, start cutting it in small pieces. So this recipe will serve about 25 pieces, plus again it depends on the size that you are cutting it into.