Dining Vancouver

Recipe for Dinner.

Swedish Raisin Sour Cake.


225 g/8 oz/1/2 shortcrust pastry (basic pie crust)

30 ml/2 tbsp plain (all-purpose) flour.

2 eggs, beaten.

60 ml/4 tbsp caster (superfine) sugar 250 ml/8 oz/1 cup soured (dairy sour) cream 225 g/8 oz/1/2 cup raisins 60 ml/4 tbsp rum or brandy.

2 drops of vanilla essence (extract)

3 drops of lemon essence.

Roll out the pastry and use to line an oiled flan tin (pie pan) 23 cm/9 in diameter. In a bowl, mix the flour, eggs, sugar and cream to a batter. Add the raisins, rum or brandy and essences. Fill the pastry case (shell) with the mixture.

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Bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 20 minutes. Reduce the heat to 180°C/350HF/gas mark 4 and cook for 5 minutes until baked like a custard. Serve warm.


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