Prep 30 mins
Cook 20 mins
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
- Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
- Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
- Allow to cool to room temperature.
- On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
- Place a rounded desert spoon of the cool filling onto centre of each pastry disc
- Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
- Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
- With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
- Brush with milk and sprinkle with a little extra Demerara sugar
- Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
- Place on a wire rack and allow to cool.