Brunei Cakes

Submitted by Merry Miller

"These are like Eccles Cakes but the usual currants are replaced with sultanas! Very more-ish and a great favourite with the family and friends"

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 10-12 cakes

ingredients

• 100 g sultanas
• 1 teaspoon ground ginger
• 50 g glace ginger
• 25 g butter
• 50 g demerara sugar
• 1⁄2 tablespoon golden syrup
• 1 tablespoon water
• 500 g puff pastry
• 2 tablespoons milk

directions

1. Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
2. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
3. Allow to cool to room temperature.
4. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
5. Place a rounded desert spoon of the cool filling onto centre of each pastry disc
6. Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
7. Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
8. With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
9. Brush with milk and sprinkle with a little extra Demerara sugar
10. Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
11. Place on a wire rack and allow to cool.