00:06hello there folks and a very warm welcome back to what's for tea it's lovely to see you again
00:12and i hope that i find you very well so today for you i've got this fly cemetery or scottish
00:18fruit slice just because we are coming up to halloween so i'm going to throw in a few halloween
00:23type archive recipes and this one's from a few years ago so hopefully you like this one because
00:29i have been asked for this one quite a few times i don't think they've realized that i've already
00:33done it but it's beautiful sort of short short bready type pastry with all of the mixed fruit
00:39in there so let me go and show you how i put this together and i will catch up with
00:43you at the end
00:44so yeah like i was saying very very popular here and it's so easy to make as well i'm going
00:50to be
00:50making my own short crust pastry today but if you wanted to use you know the shop bought pre-rolled
00:55stuff you could make this in basically minutes you know it's as easy as that all of these
01:02ingredients along with the weights i will leave underneath this video if you click on the show
01:07more it'll bring everything up down there for you but there really aren't many ingredients at all
01:13half of these ingredients are for the pastry so yeah let me go and show you what i made and
01:18everything
01:19that you're going to need so you'll need an oven tray or an oven baking sheet and you want to
01:24line
01:24that with foil and then again with some parchment paper just make sure it's overlapping so that it's
01:30easy to lift off so first thing we're going to do is make the pastry so into your mixing bowl
01:35pop your
01:36flour followed by some very cold butter i've had this in the freezer just make sure it's in wee cubes
01:42and it'll make it really easy to rub together so you want to rub your flour into your butter this
01:49will take you maybe four or five minutes to do it properly and you want to be left with a
01:53kind of rough
01:54bread crummy type mixture just like this as you can see it's lovely and sandy and that's what you're
02:00looking for and to that you want to add your icing sugar and then an egg so this was just
02:06a medium free
02:07range egg and you just want to give that a good whisk and mix everything together now at this point
02:13you'll be thinking oh my god this is so dry so to this we're going to add some water two
02:18or three
02:18tablespoons will do you just want to bring it together with your hand until it's just forming
02:24a ball you don't want this wet or sticky that's ideal because it's short crust pastry you know it will
02:30be quite dry but don't worry it will roll out very easily so pop this into the fridge until you
02:37make your filling and it was as easy as that you can use some plastic wrap or a ziplock bag
02:43like
02:43i've done and while your pastry is chilling out in the fridge we're going to do the filling so into
02:49a
02:49bowl you want to pop your spices now i've got some ready-made mixed spice two teaspoons and that's it
02:55there but if you don't have your own you can make your own blend it's just a simple blend of
03:00cinnamon
03:01and ground mace and ground ginger and nutmeg and some uh crushed clove although this is whole cloves
03:10but you do want you know ground clove ground coriander so if you can't get the mixed spice
03:14you can make your own quite easily and then you want to pop your raisins and your currants and with
03:20that if you can't find currants you could use sultanas or mixed peel anything really and then your sugar
03:27and then some more butter this is soft room temperature butter and you just want to mix
03:33all of this together until your butter is fairly even throughout your mixture set that to the side
03:41now you're going to preheat your oven so that you know by the time you've done this your oven will
03:45be up to temperature and that's your temperatures there so grab your pastry from the fridge and you just
03:52want to roll this out big enough that you're going to be able to get two equal sized rectangles you
03:58know
03:58one for the bottom and one for the top so i've got my tape measure out because i'm quite funny
04:04this way
04:05i like it to be perfect but it doesn't have to be you just want to be left with a
04:09nice big square and i
04:10was happy with this one like i said i'm just tidying up the edges just to make sure it's nice
04:16and even
04:16all the way around and i got my tape measure out and mine's measured exactly 30 centimeters across
04:23the way which i was delighted about so i've just made a wee mark around the 15 centimeter mark and
04:30that's given me two equal sized rectangles so i'm going to use one for the bottom and one for the
04:36top
04:36so the one i'm using for the bottom i'm going to put onto my oven tray just to make it
04:41a wee bit easier
04:41and to that i'm just going to spin on my flies give them a good pat down make sure you
04:48leave a border
04:49all the way around the edge so that you can moisten that and then when you put your lid on
04:54you know you
04:54can stick it down so just go all the way around with some water you can do this with a
04:59brush or your
05:00fingers whatever you prefer then flip on your top like i said go around the edges just press the top
05:08pastry into the bottom pastry and once you know it's nice and sealed you can just take away the
05:13excess with a knife and that's going to ensure you've got a nice seal as you can see there you
05:19know it's perfectly sealed so don't worry about anything leaking out i mean this is a fairly dry
05:24mixture anyway so you shouldn't have any problems the last thing we're going to do is prick the top
05:30with a fork this is just going to let some steam escape so just random places all the way till
05:36the
05:37bottom you won't see these in your end result anyway so you want to bake this for between 30 and
05:4335
05:43minutes i gave you the temperatures earlier and you should be left with something like this it's just
05:49starting to go a nice brownie color and this is ideal the last thing you want to do while it's
05:55still
05:55hot is pour some sugar on the top i'm using caster sugar but any sugar will do and then all
06:02you have
06:02to do is cut it and eat it i get eight good size squares from this and they are good
06:09size squares
06:10because as you can imagine this is quite sweet now this is perfect on its own you know with a
06:16wee cup
06:17of tea or coffee something like that but you could obviously have this with custard or cream or you know
06:22do what you like perfect for picnics as well once it's cooled down now this will keep in an airtight
06:29container for quite a wee while you know if you can if it lasts that long it really is so
06:36delicious
06:37and very easy to make like i said in the beginning if you're not making your own pastry you can
06:42use
06:43you know the stuff that you get from the shops already made you can make this in the matter of
06:47minutes and yeah big big favorite and so very popular in scotland so do let me know what you thought
06:54of that one it's a cracking wee recipe and well worth doing especially at this time of year so
06:59thank you so much for watching and a huge thank you as usual to the supporters of the channel over
07:05on
07:05my patreon page and to the channel members here on youtube to anyone who's shared liked or hyped the
07:12video if you've left me a lovely comment bought me a coffee using the buy me a coffee link or
07:18left me a
07:18super thanks donation on the channel everything that you do is much appreciated and i will catch up
07:25with you during the week back here on what's for tea so take care and bye for now bye now
