1
lb. puff pastry
2 oz. butter, melted
4 oz. raisins
4 oz. currants
2 oz. mixed peel
4 oz. demerara sugar (coursely ground brown sugar)
1 level teaspoon mixed spice
Egg white and caster sugar for topping (caster sugar is finely ground white
sugar) [editor's note: I believe this is known in North America as
"berry sugar"]
Set
Oven to 425F or Mark 7.
Mix the melted butter, fruit, peel, sugar and spice together in a bowl,
combining well.
Roll out the pastry on a lightly floured surface and, using a saucer, cut into
about 16 circles. Divide the fruit mixture evenly between them, then dampen the
edges of the pastry circles and draw up into the centre, sealing well. Turn over
and, with the hands, gently form the cakes into ovals, then press down very
gently with a rolling pin.
Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar. Place on lightly greased baking trays and bake for 15 to 20 minutes or until golden. Serve slightly warm.Makes about 16.
The
oval cakes date back to Tudor days, and were originally sold from special lidded
baskets and wrapped in white cloths to keep them warm.
|
Recipe
courtesy of Hazel Whyte, owner of Britsfood (http://www.britsfood.com) |