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.

Raspberry Cheese

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This odd little recipe will serve six to eight people.

8 oz. grated Cheddar Cheese
1 lb. Raspberries (keep a few for garnishing)
3 oz. Castor Sugar
1 teaspoon of Lemon Juice
mint sprigs (for garnish)
wafers (for garnish)

Whisk grated cheese, sugar, raspberries and lemon juice together and divide between individual dishes.  Chill the dishes then Garnish with the remaining raspberries, a mint sprig and wafer.  If you have an electric blender, then you can use this to mix all the ingredients.

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