Brunei Cakes

photo by Merry Miller

- 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
- 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.
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