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Shortcrust pastry base filled with mixture of curd cheese with sugar, egg, almonds and sweet spices, baked.
Our corespondent Katherine Leatherland reports (2016) that; "According to our family history, it was my Great uncle, a Mr Francis (?) Marston, baker in Kislingbury, Northampton, who invented these. when he retired, he sold the receipe to one of the bakers in Northampton town centre ( they had a shop on Giles street, but this has been taken over by Oliver Adams)"
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½ lb ounces shortcrust pastry
6 oz curds or cream cheese
2 oz butter
3 oz caster sugar
4 oz currants
1 finely grated lemon, rind of
1/4 teaspoon almond extract
½ teaspoon ground nutmeg, for dusting
Roll out the pastry use to line 14 to 16 lightly greased patty tins. Set oven to 350ºF or mark 4.
Beat the curd or cheese until smooth.
Put the butter, eggs and sugar in a saucepan and heat gently, stirring, until thickened, but do not allow to boil!
Remove from the heat and stir in the curd or cheese, then add the currants, lemon rind and almond essence.
Combine well and fill the tins.
Sprinkle a little nutmeg over each and bake for 20 to 25 minutes until well risen and golden.
Serve hot or cold.
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