Red Alarm! Red Currants!

As a complete gardening beginner, I’m extremely proud and surprised at the amount of things that I’ve managed to grow (and not just weeds). Our redcurrant bushes are absolutely loaded. That’s why I made this…

© Mrs. Twinkle

The Dough
375g flour
130g powder sugar
1 egg yolk
1 tbsp milk
190g butter

The Filling
300g finely ground almonds
150g brown sugar
1 tbsp cinnamon
4 egg whites

The Meringue
5 egg whites
200g sugar
800g currants (red or black or both)

Add sugar, egg, milk and butter to flour. If the dough isn’t sticky enough add a little more milk. Leave in fridge for approximately 2 hours. Then roll it out, lay it into a tray of 30 x 40cm and prick it with a fork.
Preheat the oven at 200°C. Mix filling together and spread on to the dough. Bake for 20 minutes. Leave to cool down.
Whip the egg whites until stiff, sieve the sugar in carefully and mix. Mix in the currants. Spread over the base and bake in preheated oven (190°C) for 20 minutes. keep an eye on it so that it doesn’t turn to dark.

Nice pud on a red hot day! (When we get one)

© Mrs. Twinkle