Cumberland Currant Pasty

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz plain flour
  • 2oz lard
  • 3oz butter
  • pinch of salt
  • 6oz currants
  • ¼ teaspoon cinnamon
  • ½ teaspoon allspice
  • pinch of ground mace
  • 2oz butter
  • 2oz light soft brown sugar
  • Grated rind of one lemon


    Make pastry with the flour, fats and salt, but do not rub in the fat too much as the pastry should be rather flaky. Roll half the pastry to fit a square or rectangular baking tin. Mix all the filling ingredients and heat them over a gentle heat until the butter has melted and the ingredients can be well mixed together. Spread this filling on the pastry. Damp the edges of the pastry and cover with the remaining piece. Prick the top. Bake at 400°F, 200°C, gas mark 6 for ten minutes. Reduce the heat to 350°F, 180°C, gas mark 4 for thirty minutes. Cut in squares to serve.