50 g/2 oz/0.25 cup lard (shortening) or vegetable fat
275 g/10 oz/2.5 cups plain (all-purpose) flour
45 ml/3 tbsp water
60 ml/4 tbsp lemon curd
2 oranges, peeled and sliced
25 g/1 cup cornflour (cornstarch)
2.5 ml/0.5 tsp salt
2.5 ml/0.5 tsp baking powder
50 g/2 oz/0.25 cup caster (superfine) sugar
Rub half the butter or margarine and the lard or vegetable fat into 225
g/8 oz/2 cups of the flour until the mixture resembles fine breadcrumbs.
Mix to a pastry (paste) with the water. Roll out on a lightly floured
surface and use to line a greased 23 cm/9 in sandwich tin (pan). Spread
the pastry with the lemon curd, then layer the orange slices over the top.
Mix the remaining flour with the cornflour, salt and baking powder. Cream
the remaining butter or margarine with the sugar and egg. Stir in the
flour mixture and beat until smooth. Spread the mixture over the oranges.
Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until
golden and springy to the touch.