Sultana Sour CreamFeatured

Preheat oven to 160°C.  Spray a 21 – 23 cm shallow pie tin with non-stick baking spray.

Roll the pastry to 3 – 4 mm thick and line the flan or pie tin with the pastry.  Trim off excess and chill in the freezer while you prepare the filling

Sultana Sour Cream


For 4 Person(s)

Sultana Sour Cream

  • 2 Sheets Short Pastry To Line a 21 - 23 Pie tin
  • 2 Cups Sultanas
  • 1/2 Cup Freshly Squeezed Orange Rind
  • 3/4 Cup Caster Sugar
  • 1 Tablespoon Flour
  • 3 Eggs Free Range !!
  • 250 Grams Sour Cream not light or low fat

Sultana Sour Cream Directions

  1. Place the sultanas, orange juice and rind and caster sugar in a saucepan and simmer for 5 minutes to plump up the sultanas.  Stir in the flour and keep stirring over gentle heat until combined well and slightly thickened.  Remove from heat.

Recipe notes

Whisk the eggs and sour cream together until well combined then add the sultana mixture.  Mix both together really well.  Pour into the chilled prepared tin.  Bake for 40 – 45 minutes until the pastry is cooked crisp and the filling set.  Dust with icing sugar and serve with vanilla ice-cream.  Can be served warm or cold.