Brunei Cakes

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.