Sultana Sponge Tart

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“Taken from 'Woman's Weekly' cookbook published 1976 - Oven gas mark 5/375F/190C - an 8 inch plain flan ring”

Ingredients Nutrition


  1. First make the filling Put 1 oz butter, 1 oz soft light brown sugar and sultanas into a saucepan and over a low heat bring to the boil, stirring all the time. Leave to cool.
  2. Make the pastry ; sieve 5 oz plain flour and salt into a bowl add the 1 oz margarine and lard cut into small pieces and using the fingertips only rub them in until they are evenly distributed and the mixture resembles fine breadcrumbs. Stir in enough water to make a fairly stiff dough, then roll it out to a circle larger then the flan ring. Put the flan ring on a baking tray, lift the dough into the centre and press it into the base and sides. Run a rolling pin over the top of the ring to remove the excess pastry and reserve the scraps.
  3. The sponge, put the egg, 2 oz margarine, 2 oz caster sugar, 2 oz self-raising flour into a mixing bowl. Using a wooden spoon, beat them together until the ingredients have combined, then beat the mixture for one minute to incorporate some air. Spread the cool filling over the flan case, then cover this with the sponge mixture.
  4. Roll out the pastry scraps and cut out six strips, then arrange them in a lattice on top of the tart. Bake the tart on the centre shelf of a moderately hot oven gas mark 5/375F/190C for about 40 minutes or until the pastry is golden brown the the sponge well risen.

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