Spiced Apple and Sultana Fingers

First, cream the butter and sugar until light and fluffy.

Then lightly beat the egg, and beat it, a little at a time, into the creamed butter, then gradually work in the flour.  Now place half of this pastry in the tin and press it out all over the base of the tin with your hands, then put the other half of the pastry in a polythene bag in the fridge.

Next, take a medium saucepan and in it mix the cornflour, brown sugar and ground mixed spice, and gradually blend in 5 fl oz (150ml) of water, followed by the sultanas, chopped apple and teaspoon of lemon juice.

Bring the mixture slowly to the boil then simmer very gently for 3 minutes, remove the pan from the heat and allow the mixture to cool.  When it's cool enough, spread it carefully and evenly over the pastry base.

Now roll out the remaining pastry on a lightly floured board to the size of the tin, roll the pastry over the rolling pin and transfer it to the tin to cover the apple filling, pressing lightly round the edges to seal.  Now into the oven with it for 20-25 minutes, or until the pastry is lightly golden.  Then dust with icing sugar, if you like, and leave to cool in the tin before cutting into fingers