1/1 Photo of Brunei Cakes
Merry Miller's Note:
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
My Private Note
Units: US | Metric
- 1Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
- 2Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
- 3Allow to cool to room temperature.
- 4On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
- 5Place a rounded desert spoon of the cool filling onto centre of each pastry disc
- 6Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
- 7Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
- 8With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
- 9Brush with milk and sprinkle with a little extra Demerara sugar
- 10Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
- 11Place on a wire rack and allow to cool.
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Nutritional Facts for Brunei Cakes
Serving Size: 1 (734 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 349.0
- Calories from Fat 191
- Total Fat 21.2 g
- Saturated Fat 6.2 g
- Cholesterol 5.7 mg
- Sodium 145.9 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 1.1 g
- Sugars 11.5 g
- Protein 4.1 g
The following items or measurements are not included: