Prep 30 mins
Cook 40 mins
The title of this Yorkshire sweet refers to the filling which is hidden in a puff pastry case. It is traditionally served hot with lots of cream! Preparation time does not include time for soaking the currants. This recipe lifted from "The Cookery Year". Yorkshire is a county in England and the recipe is posted for Zaar World Tour 2005.
- 2 ounces chopped candied peel
- 8 ounces currants
- 2 tablespoons brandy
- 13 ounces puff pastry
- 1 ounce caster sugar
- Mix the peel and currants together in a bowl, pour over the brandy and leave them to soak for at least 1 hour.
- On a lightly floured surface, roll the pastry out to 1/8 inch thick and cut into two 8 inch rounds.
- Place one pastry round on a wet baking tray and top with the brandy-soaked current and peel mix; moisten the edge of the pastry with water and cover with the other pastry round then press the edges to seal them together; slice the cake into quarters leaving it together, do not separate the quarters out; decorate the cake with left over pastry trimmings if you wish.
- Bake the cake for 15 minutes in the centre of the oven, pre-heated to 450 F / 230 C / gas mark 8; reduce the heat to 425 F / 220 C /gas mark 7 and bake for a further 20-25 minutes, or until crisp and golden brown.
- Sprinkle the cake with caster sugar and serve hot or cold.