Friday, 9 November 2007

Fly Cemetery's

I know it's a strange name, but that's what my Mum always called the sultana pastry stuff we got from the bakery when I was little, and the name has stuck.
While this recipe doesn't quite do justice to how I remember these sticky sweet delicacies tasting, they got a huge thumbs up from the family so they must taste ok.

Fly Cemetery's

2 apples
2 cups raisins or sultanas
1 cup water
1 tsp cinnamon
2 tsp allspice
1 tsp cloves
1 Tbsp cider vinegar
1/2 cup sugar
1 tsp vanilla essence
1/2 cup cold water
2 Tbsp cornflour

1/2 block firm tofu (silken style works best)
1/2 cup sugar
100ml oil
2 cups flour
1 tsp baking powder
pinch salt

Core the apples and chop finely in a food processor then scrap into a saucepan.
Wash the raisins and place in the saucepan with the first measure of water, spices, vinegar, sugar and essence.
Bring to a boil and simmer until the raisins are plump and the apple is mushy.
Mix the second measure of water with the cornflour and thicken the raisin mixture stirring well.
Remove from the heat and cool in a waterbath.

Blend tofu, sugar and oil together.
Mix in sifted flour, salt and baking powder, the dough should stick together in a ball when kneaded lightly, if it's too dry add a tiny amount of soy milk, if too wet then add a little flour.
Roll out half the dough for the base and half the dough for the top and put together in a slice tin with the filling in the centre.
Bake 45 mins at 180C
Cool completely before serving.

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