Spiced Carrot and Sultana Pie Recipe

75 g/3 oz plain (all-purpose) flour
75 g/3 oz wholemeal flour

75 g/3 oz butter, diced Cold water, to mix
300 ml milk
1 large carrot, grated
50 g/2 oz/1 cup fresh breadcrumbs

50 g/2 oz light brown sugar
30 ml/2 tbsp sultanas (golden raisins)

10 ml/2 tsp mixed (apple-pie) spice
2 eggs, beaten
Fromage frais, to serve

Method:

Mix the flours in a bowl. Rub in the butter. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Roll out the pastry (paste) and use to line a 20 cm/8 in pie dish. Bring the milk just to the boil. Beat in all the remaining ingredients and turn into the pastry-lined dish. Bake in a preheated oven at 190°C/ 375°F/gas mark 5 for 40 minutes or until set and golden brown. Serve warm with fromage frais.