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“A recipe of my gran's from Lancashire, England, and something we only got at Christmas. Keeps well. Tastes great. Takes a good deal of preparation, but is worth it!”
1hr 15mins

Ingredients Nutrition


  1. For short pastry, mix dry ingredients together.
  2. Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
  3. Beat egg and vinegar in measuring cup.
  4. Fill to one cup mark with cold water.
  5. Mix with dry ingredients.
  6. Add more water if required.
  7. Knead lightly on a floured board til smooth.
  8. Divide into two balls of pastry.
  9. Roll each into rectangles on a floured board (about 1/4 inch thick).
  10. Butter one half.
  11. Sprinkle with brown sugar and cinnamon.
  12. Add raisins leaving a rim around the edge of the half rectangle.
  13. Brush edges with water.
  14. Fold over other half of unbuttered pastry.
  15. Seal edges of pastry.
  16. Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
  17. Brush with egg-wash and sprinkle top with sugar.
  18. Repeat with the other ball of dough.
  19. Bake 350F for approx 25-30 mins until golden brown.
  20. Cut in squares.
  21. Store in tightly covered container. Freezes well.

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