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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The title of this Yorkshire sweet refers to the filling which is hidden in a puff pastry case. It is traditionally served hot with lots of cream. Preparation time does not include time for soaking the currants. This recipe lifted from The Cookery Year . Ingredients:
2 ounces chopped candied peel |
8 ounces currants |
2 tablespoons brandy |
13 ounces puff pastry |
1 ounce caster sugar |
Directions:
1. Mix the peel and currants together in a bowl, pour over the brandy and leave them to soak for at least 1 hour.
2. On a lightly floured surface, roll the pastry out to 1/8 inch thick and cut into two 8 inch rounds.
3. Place one pastry round on a wet baking tray and top with the brandy-soaked current and peel mix; moisten the edge of the pastry with water and cover with the other pastry round then press the edges to seal them together; slice the cake into quarters leaving it together, do not separate the quarters out; decorate the cake with left over pastry trimmings if you wish.
4. Bake the cake for 15 minutes in the centre of the oven, pre-heated to 450 F / 230 C / gas mark 8; reduce the heat to 425 F / 220 C /gas mark 7 and bake for a further 20-25 minutes, or until crisp and golden brown.
5. Sprinkle the cake with caster sugar and serve hot or cold.
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