Step by step method

1. Sift together flour, baking powder and salt. Grate in the Stork Bake and mix. Add vinegar to water and mix into flour mixture.
2. Lightly form dough into a ball and refrigerate for 2 hours. Turn out onto a floured surface and roll out into rectangle about 10cm thick.
3. Fold dough in half from short side to short side; fold into half again in same direction; fold in half from left to right to form a square. Place in refrigerator before required.
4. Place raisins, sultanas and water in a saucepan and simmer until raisins and sultanas are plump.
5. Add sugar, Stork Bake and cinnamon. Simmer until mixture is almost dry. The filling should not be watery.
6. Roll out half the pastry to 5mm thickness.
7. Line two 25cm pie dishes with pastry.
8. Cut leftover pastry into long strips 10mm wide.
9. Spoon filling into the pie dishes and place strips of pastry in a crisscross pattern over the filling. Brush pastry with beaten egg yolk.