SUPERB slices

Fruit slice

MAKES 12-15 PIECES

Dare I call this slice by its original name, fly cemetery? Gruesome by name but wonderful to eat, it’s always been a favourite with my dad and now that I’m all grown up, I love it too.

400g puff pastry, chilled

2½ cups currants

1½ cup raisins or sultanas

1/4 cup sugar + 2 tbsp extra

1 tsp cinnamon

1 tbsp lemon zest

2 cups + 2 tbsp water

2 tbsp cornflour

2 apples, grated

1 egg yolk and dash milk

for egg wash

1 Lightly grease a Swiss roll tin and line it with baking paper, making sure it comes up the sides of the tin.

2 Halve the pastry. On a lightly floured bench, roll the pastry out to fit your tin. Press into the base and just slightly up the sides. Chill for 30 minutes. Roll out the remaining pastry for a lid, dust it with flour, loosely fold and chill for 30 minutes.

3 To make the filling: In a saucepan mix the dried fruit, sugar, cinnamon, zest and 2 cups of water. Bring to the boil, then reduce the heat and gently simmer for five minutes. Mix the cornflour with 2 tablespoons of water until there are no lumps. Pour into the saucepan and stir over a medium heat for 2-3 minutes, or until the liquid has thickened. Add in the grated apple and cook for a further 2-3 minutes before transferring the mixture to a bowl to cool.

4 Preheat oven to 190°C and put an oven tray in to heat.

5 Assembling your slice: Prick the chilled pastry base all over with a fork and trim to exactly fit the base. Spoon in the filling and even out. Place your pastry lid on and trim any excess. Gently press the pastry so it adheres to the filling. Prick all over, then brush the top with egg/milk and sprinkle liberally with sugar.

6 Place on the pre-heated tray and bake for 35- 45 minutes, or until the pastry is cooked and golden brown on top. Place the tin directly on the bottom of your oven for 3- 4 minutes to ensure the bottom pastry layer is cooked. Remove from the oven and cool completely.

7 Use a serrated knife to cut the slice into squares, then into triangles if you wish.

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