Another lovely recipe from the Ladies of the WI. Why Paradise? I have no idea but they taste like heaven. You can use bought shortcrust pastry if you wish, but I made mine with my usual 8 oz plain flour, 5 oz cold butter, a little caster sugar, I egg yolk and 2 tablespoons of cold water. You will have some left over, so handy for jam tarts or similar.
You will need a Swiss roll tin that has been buttered and lined with shortcrust pastry. [mine was 9” x 13”] Pre heat your fan oven to 170C
6 oz softened butter
5 oz caster sugar
3 large eggs, beaten
4 oz ground rice
3 oz ground almonds
2 oz sultanas
2 oz glacé cherries
3 oz currants
caster sugar to dredge
Roll out your shortcrust pastry to line the Swiss roll tin. Chill in the fridge while your prepare the filling.
In a bowl, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition, then mix in the rice and almonds. Finally adding the fruit. Tip over the pastry base and level out. Bake for about 40-45 mins. I turned down to 160C about halfway through.
Cool in the tin for a while then cut into squares or slices and dredge generously with caster sugar.