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Method :
Rub the butter or margarine into the flour until the mixture resembles
fine breadcrumbs. Mix in the water to make a smooth pastry (paste). Roll
out the pastry and use it to line two greased 18 cm/7 in sandwich tins
(pans). Roll out the trimmings and cut into strips. Mix together the
breadcrumbs, marmalade and currants and add a little water, if necessary,
to keep the mixture fairly moist. Divide the filling between the tins and
arrange the strips of pastry in a lattice pattern on top. Bake in a
preheated oven at 200°C/400°F/gas mark 6 for 25 minutes until golden. |