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1
First make the filling Put 1 oz butter, 1 oz soft light brown sugar and sultanas into a saucepan and over a low heat bring to the boil, stirring all the time.
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2
Leave to cool.
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3
Make the pastry ; sieve 5 oz plain flour and salt into a bowl add the 1 oz margarine and lard cut into small pieces and using the fingertips only rub them in until they are evenly distributed and the mixture resembles fine breadcrumbs.
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4
Stir in enough water to make a fairly stiff dough, then roll it out to a circle larger then the flan ring.
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5
Put the flan ring on a baking tray, lift the dough into the centre and press it into the base and sides.
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6
Run a rolling pin over the top of the ring to remove the excess pastry and reserve the scraps.
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7
The sponge, put the egg, 2 oz margarine, 2 oz caster sugar, 2 oz self-raising flour into a mixing bowl.
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8
Using a wooden spoon, beat them together until the ingredients have combined, then beat the mixture for one minute to incorporate some air.
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9
Spread the cool filling over the flan case, then cover this with the sponge mixture.
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10
Roll out the pastry scraps and cut out six strips, then arrange them in a lattice on top of the tart.
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11
Bake the tart on the centre shelf of a moderately hot oven gas mark 5/375F/190C for about 40 minutes or until the pastry is golden brown the the sponge well risen.
