For the pastry (paste):
100 g/4 oz/1 cup wholemeal flour
100 g/4 oz/1 cup self-raising (self-rising) flour
100 g/4 oz/0.5 cup butter, diced
30 ml/2 tbsp dark brown sugar
1 egg, beaten
Cold water, to mix For the filling:
25 g/1 oz/2 tbsp butter
30 ml/2 tbsp rum
100 g/4 oz large stoned (pitted) (not seedless) raisins, chopped
350 g/12 oz damsons, halved and stoned
50 g/2 oz dark brown sugar
15 ml/1 tbsp milk
Caster (superfine) sugar, for sprinkling
To make the pastry, mix the flours in a
bowl. Add the butter and rub in with the fingertips until the mixture
resembles breadcrumbs. Stir in the 30 ml/2 tbsp sugar and mix with the
egg and enough cold water to form a soft but not sticky dough. Knead
gently on a lightly floured surface, then cut in half. Roll out one
half and use to line a pie plate.
To make the filling, mix together the ingredients except the milk and
pile on to the pastry-lined plate. Brush the pastry edge with water.
Roll out the remaining pastry, lay over the filled pie and press the
edges well together to seal. Trim, then knock up the edge and flute
with the back of a knife. Decorate with the pastry trimmings, then
brush with the milk and sprinkle with caster sugar. Place the pie on a
baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas
mark 6 for 15 minutes, then reduce the heat to 180°C/350°F/gas mark 4
for a further 20 minutes or until golden brown and cooked through.
Serve warm with Classic Custard Sauce.