Butter cup
Brown sugar 1 cup
Egg (beaten) 1 number 1
Raisins cup
Lemon juice 1 Tablespoon

Method of Preparation

Preheat oven to 375F. Add fat or plump raisins in boiling water for 5 minutes and drain water using paper towels. Take butter and cream it at room temperature. Add sugar gradually as you cream butter. Beat to make it light. Now add the beaten egg and stir.

Add lemon juice and raisins and stir well. Take pastry lined tart tins and fill with the mixture using a teaspoon to 1/3 rd level. Bake for 15 to 20 minutes.