Dessert Recipes > Rimside Tin

This recipe is part of the April 2006 Recipes Menu

Starter - Carrot Stuffed Onions
Main Course - Pork with Prunes and Sage
Dessert - Rimside Tin

How to make Rimside tin:
A very unusual dessert which can be eaten hot or cold. The sharpness of the marmalade contrasts well with the richness of the pork in the main course.


1/2 cup butter
2 cups plan/all purpose flour
3 tablespoons water
2 tablespoons breadcrumbs
6 tablespoons marmalade
8 tablespoons currants
(see measure conversions for more information)


- Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Mix in the water to a smooth pastry.
- Roll out the pastry and use it to line 2 greased 7in sandwich tins.
- Roll out the trimmings and cut into strips.
- Mix together the breadcrumbs, marmalade and currants, adding a little water, if needed to keep the mixture fairly moist.
- Divide the filling between the tins and cover with the strips of pastry in a lattice pattern.
- Bake in a preheated oven 200oC/400oF/gas mark 6 for 20-25 minutes.
- Serve with delicious clotted cream.