Ingredients

• a marrow
• sugar
• currants
• short-crust pastry

Method

• Peel, clean and slice the marrow and boil in a little water until soft.
• Drain well and leave to cool before mashing it with a fork.
• Line an oven-proof plate with pastry and cover with the prepared marrow. (Do not be too generous as the marrow mixture is watery and tends to ‘run’ when cooking.)
• Add a thick layer of sugar and dot with a few currants.
• Cover with a second layer of pastry, press edges of pastry layers together and seal.
• Bake in a hot oven.

Bardsey Island.