Crunchy Crust Raspberry Pie - 1960's

For the crust:

4 oz. Luxury margarine
2 oz. Castor sugar
2 level tablespoons of golden syrup
8 oz. crushed digestive biscuits

1. Dissolve margarine and golden syrup in a small saucepan and bring almost to the boil.
2. Add this to the crushed crumbs and castor sugar in a mixing bowl and mix thoroughly.
3. When slightly cooled, knead well and press into an 8-inch pie plate or flan ring.  Place in a refrigerator until firm and set.
4. Pile filling into crust just before serving and decorate with whole raspberries.

For the filling:

Half a pint of double cream
1 packet frozen raspberries or one small punnet of fresh raspberries, sweetened to taste.


Whisk the double cream until stuff and fold in the raspberries keeping back a few for decorations.