Recipe by MarieRynr
These oval cakes date back to Tudor days and were originally sold around the town from special lidded baskets, wrapped in white cloths to keep them warm.
- 1 lb puff pastry
- 2 ounces butter, melted
- 4 ounces raisins
- 4 ounces currants
- 2 ounces mixed peel
- 4 ounces demerara sugar
- 1 teaspoon mixed spice
- egg white, for topping
- caster sugar, for topping
Directions See How It's Made
- Set the oven to 425ºF or Mark 7.
- Mix the melted butter, fruit, peel, sugar and spice together in a bowl, mixing 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 edges of the pastry circles and draw up into the center, sealing well.
- Turn over, and with 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.