Rafer’s Favourite

My mother Violet Wickham (known as Vio) was a great ‘cook from scratch’ cook; as were most cooks in those days!!  One of her tastiest and most requested recipes was a fruit square which ended up with the title “Rafer’s Favourite, Fruit Square”.  How did that happen?

When Rafer (my son) and I were living with my parents (for a short time) in Stratford, New Zealand; this fruit square became Rafer’s most requested recipe. ” Gran” was she was known to all her 28 grandchildren, always seemed to know or make what people loved to eat.  She was a very observant woman when it came to people’s likes and dislikes.

Rafer found the fruit square  irresistible, never knowing when enough was enough – hence it became known as “Rafer’s favourite fruit square”.  It is hard to put a number of times and frequency Gran made this fruit square especially whenever Rafer was around or about to visit.  It has also become a popular recipe request from many of my friends.  It is time to share this simple recipe with family, friends and readers wherever you may be.

Rafer’s Favourite – Fruit Square, by Violet Wickham

Fruit square filling:

Previous day/night make up the following mixture.  The longer this mixture sits the more the flavours blend and make a yummy, lip-smacking  filling.

• 8 ozs sultanas
•  ¾ cup water approx (maybe more)
• 2 Tbsp flour
• 1 heaped of tsp cinnamon, mixed spice & cocoa.
• Stir together and bring to boil together gently (but do watch closely as this can burn easily).  Add more water if it seems too thick.  Let it simmer gently for 5 minutes and turn off heat and let rest until needed.
• When ready to use bring mixture to boil again and add more water if necessary.  Consistency should be not to runny or too thick.

Making the shortcake

• Cream 5 ozs (150 gms) of butter with ¾ cup sugar (or less) until light & smooth
• Add 2 / 3 Tbsp milk and mix thoroughly
• Add 3 cups flour and 1½ tsp Baking Powder (sifted)
• Mix  well and turn out mixture onto a floured bench and gently knead until smooth and shape into a ball.
• Divide ball in ⅓ – ⅔ portions.
• Wrap  ⅓ portion in plastic and place in fridge (to firm up so you can easily grate this mixture over the square filling).
• Roll out ⅔ portion to fit a pie dish (approx 25 cm or 29 cm)
• Spread hot sultana mixture over pie base and then grate ⅓ portion over the top.
• Bake for 20 – 30 minutes until golden in 170 degrees oven.
• Sift with icing sugar just before serving and accompany with either whooped cream or plain yogurt.

Enjoy, it will keep for several days – if you are lucky.

I would love to hear your comments/feedback after you have tried this recipe.  Or even better, have you a family favourite recipe?