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1
FILLING.
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2
Over medium heat bring raisins and water to boil, simmer two minutes and stir in sugar.
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3
Dissolve the cornstarch in the water and add to raisin mix to thicken, you can use a little more cornstarch if needed to thicken the filling.
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4
When thickened remove from heat and add the lemon juice and the tablespoon of margarine, cool.
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5
BASE AND TOP MIXTURE.
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6
In large mixing bowl add the flour, sugar, Baking Powder and mix with a whisk.
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7
Cut in the margarine.
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8
Stir in the small egg with a fork.
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9
ASSEMBLE.
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10
In a 9x9 pan spread a little over half of the Base And Top mixture in pan, reserving the rest for the top.
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11
Spread the cooled raisin filling over the base and put the remainder of the Base and Top mix over raisin filling, at this point it may look a little'messy' I find dropping bits all over the top and use the palm of my hand to even it out a bit works well for me.
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12
Not to worry when you still see the raisin filling here and there as this spreads as it bakes.
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13
Sprinkle the 2 tablespoons of sugar over the top, bake at 350 for 30-35 minutes (until nicely browned).
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14
Note, I often make double the filling, make up one and a half times the base and bake in a 9x13 pan when baking for a crowd.
