Crunchy Crust Raspberry Pie - 1960's

For the crust:

4 oz. Luxury margarine
2 oz. Castor sugar
2 level tablespoons of golden syrup
8 oz. crushed digestive biscuits

1. Dissolve margarine and golden syrup in a small saucepan and bring almost to the boil.
2. Add this to the crushed crumbs and castor sugar in a mixing bowl and mix thoroughly.
3. When slightly cooled, knead well and press into an 8-inch pie plate or flan ring.  Place in a refrigerator until firm and set.
4. Pile filling into crust just before serving and decorate with whole raspberries.

For the filling:

Half a pint of double cream
1 packet frozen raspberries or one small punnet of fresh raspberries, sweetened to taste.


Whisk the double cream until stuff and fold in the raspberries keeping back a few for decorations.

Aberdeen Sausage

This will serve 8 to 10 people.  It is great for cold meat and sandwiches.

1 lb. lean steak or steak mince
8 oz. bacon
1 small onion
4 oz. rolled oats
1 tablespoon or Worcester Sauce
1 egg
1 level teaspoon of salt
Quarter level teaspoon pepper
Some dried breadcrumbs

1. Mince steak, bacon and onion together until very fine.  Add the oats, Worcester sauce, beaten egg and seasoning and mix well.

2.  Shape in to a long thick sausage and wrap carefully in aluminium foil, sealing the ends well.

3.  Either bake on a tray or in a baking tin in a slow oven for 2 hours, or boil or even steam.

4. Put the dried bread crumbs ready on a piece of greaseproof paper.  Remove the foil carefully and roll the sausage in the crumbs to coat thickly.

5.  Leave until cold and store in cool place.  Slice thinly and serve.

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