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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A totally delicious and traditional British cake - 1793 James Birch’s shop on the corner of Vicarage Road in Eccles began selling small, flat, raisin-filled cakes. They sold, quite literally, like hot cakes! This is my Grandmother's recipe, which ,compared to the original, holds a more varied dried fruit. Best to double the recipe as you will never have enough to satisfy everyone. Ingredients:
4 ounces currants |
4 ounces sultanas |
2 ounces white sugar |
2 ounces brown sugar |
1 tablespoon butter |
1 tablespoon water |
1 tablespoon marmalade, chunky, heaped |
1 teaspoon mixed spice |
1 tablespoon golden syrup |
8 ounces puff pastry, ready made |
Directions:
1. Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
2. Gently bring to the boil, simmer for a minute, stirring constantly.
3. Set aside to cool.
4. Roll out the pastry; cut into squares about 4 inches square.
5. Place a heaped dessert spoon of the mixture in the middle.
6. Fold pastry over and gently flatten so that they are about half an inch thick.
7. Slash gently 2 or 3 times with a knife.
8. Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.
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