Based on the recipe by BBC Good Food and Eunice’s.
- 40 g Unsalted Butter (New Zealand!!)
- 200 g Currants
- 50 g Mixed Peel
- 100 g Light Muscovado Sugar
- 1 tsp of each Ground Cinnamon, Ground Ginger and Ground All Spice
- 1 Orange (zest)
- 600 g All Butter Puff Pastry (If you have the time, of course, homemade is much better)
- 1 Free Range Egg White
- 75 g Golden Demerara Sugar
- If you’re making your own puff pastry, make it now to allow time to rest before rolling. If using shop bought, if pre-rolled, remove from the fridge for 30 minutes before starting to allow it to soften and make it easier to use. If not pre-rolled, roll the pastry to a £1 thickness and able to cut out 12 12cm in diameter circles from the dough. Set aside.
- Oven to 200C and line two trays with parchment paper. In a large pan, melt the butter. Take off the heat and add the fruit, spices, zest and sugar until well mixed.
- With water wet the edge border of a pastry, add a good tablespoon of filling to the centre and pinch the edges close to seal in the filling. With the seal at the bottom press on to the prepared trays, flatten until an oval and the fruit starts to poke through. Repeat with the remaining pastry discs and filling.
- Cut two little slits in the surface in each of the cake in the middle and brush each with the egg white and liberally sprinkle with the demerara sugar.
- Bake for 15 to 20 minutes until a deep golden colour. Leave to cool for 10 minutes to let the sugar settle and cool slightly until warm.
- Can be served with sharp crumbly cheese, preferably a Lancashire wedge.
- Category: Dessert, Pastries
- Method: Baking
- Cuisine: British