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.