Recipe by JoyfulCook
A totally delicious and traditional British cake - 1793 James Birch’s shop on the corner of Vicarage Road in Eccles began selling small, flat, raisin-filled cakes. They sold, quite literally, like hot cakes! This is my Grandmother's recipe, which ,compared to the original, holds a more varied dried fruit. Best to double the recipe as you will never have enough to satisfy everyone.
Top Review by Vonnie85
This is a great recipe!!! Although I didnt have any marmalade, so I used jam instead, it still made it fantastic. They are beautifully comforting when warm, go fantastically with roasted or poached apples and pears or with just a bit of ice cream. Very versatile as just a snack or a full desert, these old English cakes are sure to make any dried-fruit lover happy.
- 4 ounces currants
- 4 ounces sultanas
- 2 ounces white sugar
- 2 ounces brown sugar
- 1 tablespoon butter
- 1 tablespoon water
- 1 tablespoon marmalade, chunky, heaped
- 1 teaspoon mixed spice
- 1 tablespoon golden syrup
- 8 ounces puff pastry, ready made
Directions See How It's Made
- Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
- Gently bring to the boil, simmer for a minute, stirring constantly.
- Set aside to cool.
- Roll out the pastry; cut into squares about 4 inches square.
- Place a heaped dessert spoon of the mixture in the middle.
- Fold pastry over and gently flatten so that they are about half an inch thick.
- Slash gently 2 or 3 times with a knife.
- Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.