Welsh Cheesecake

Pastry case filled with currants and a light sponge mixture.

Country of Origin:
Preparation Time: 15 Minutes


Flour (plain)    60 grams 120 grams 180 grams
Margarine (baking)    15 grams 30 grams 45 grams
Flora (margarine)    15 grams 30 grams 45 grams
Water (cold)    10 ml 20 ml 30 ml
Margarine (baking)    25 grams 50 grams 75 grams
Sugar (granulated)    25 grams 50 grams 75 grams
Baking Powder    2 grams 4 grams 6 grams
Mixed Fruit Jam    40 grams 80 grams 120 grams
Semolina (dry)    40 grams 80 grams 120 grams
Currants (dried)    20 grams 40 grams 60 grams
Water (cold)    20 ml 40 ml 60 ml
Sugar (icing)    5 grams 10 grams 15 grams
Egg (fresh)    1 each 2 each 3 each

1. Make up pastry using the first four ingredients.

2. Place flour in mixer; add fats and mix on low speed until mixture resembles fine breadcrumbs.

3. Add the water and bind together.

4. Roll out pastry and line tray. Crimp edges, prick base and bake blind until pastry is nearly cooked.

5. Cream margarine and sugar until light and fluffy, gradually add in beaten egg.

6. Mix semolina with baking powder and add to mixture. Add water.

7. Spread jam thinly over pastry, sprinkle currants over jam, spread mixture on top.

8. Bake on Gas Mark 4, 180°c, 375°f for 20-30 minutes.

9. Dust with icing sugar.

Serving Suggestion

Hot with custard sauce, or cold with cream or fromage frais.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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