BRIDAL SLICES

I have had this recipe forever and have no idea where it came from [but believe it is of Cornish origin] or why it is called Bridal Slices.  We were talking about it the other day because my daughter remembers making and eating it as a child. So that is at least over ***** years! It is pretty impressive and very easy, but putting the pastry lid on can be tricky, just take your time and carefully measure.

I am using a 10” x 15” x 1” large swiss roll type tin, oiled. The recipe can easily be halved and use a smaller tin.

Cut 8 slices off a [not new] loaf of bread. You need a proper loaf, homemade or uncut farmhouse etc. [I make my own bread]. See pic on my Blog. Then soak the slices for at least an hour in a water and milk mix.

Meanwhile make up a batch of Ruff Puff Pastry.

1 lb Plain Flour, salt, 4 oz lard, 4 oz hard block marg. Roughly rub in and mix with very cold water. Just enough to bring it all together, plus don’t work it too much. Rest the pastry in the fridge for at least an hour.

That’s the prep. When you return to the kitchen roll out just over half of the pastry and line the base of the tin, trim.  Then carefully measure the inside of the tin and roll out the remainder to fit.

Take a large bowl and mix together 1lb of any dried fruit, eg sultanas, raisins, currants, maybe a little chopped peel, along with 1lb of soft dark brown sugar and a little mixed spice [optional]. Make sure all the sugar lumps are gone. Then squeeze out the bread and get rid of as much liquid as you can. Tip the soggy bread into the fruit and sugar and mix well, making sure all the white bits are incorporated, then add a large beaten egg. Mix really well.

Tip all of this onto the pastry base, then cover with the pastry lid. Fold the outer pastry over the lid and press with a fork. Brush the whole with beaten egg for a nice gloss and prick with a fork. See pics on my Blog.

Bake for about 1 hour 10 mins in a preheated oven 220 Deg C, turning down to about 190 after 15 mins.

Cool in the tin for 10 mins. Place the tray on a cooling rack. Put some kitchen paper on top, then another rack upside down, on that. Quickly flip over, holding the two racks together tightly. Take the tin off and flip back, reversing the racks. Then you can slice. You can slice in the tin too, if you wish.  Very yummy. Keeps well too, in an airtight tin for several days.