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1 person made this
My grandma used to call these 'pressed fly cakes' from the appearance of the currants. A specialty from Manchester, England!
450g frozen shortcrust pastry (or use homemade pastry recipe)
60g caster sugar
30g chopped mixed peel
half teaspoon each of nutmeg and allspice
1 egg white, beaten
2 tablespoons of caster sugar for sprinkling
- In a medium saucepan, combine sugar and butter. Cook over medium heat until melted.
- Add the currants, mixed peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
- Preheat oven to 220 degrees C .
- On a lightly floured surface, roll out pastry to about 3mm thick. Cut into 10cm rounds.
- Place a small spoonful of filling in the centre of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin.
- Make a small hole or 2 small slash marks in the centre of each pastry bun. Brush with beaten egg white, and sprinkle with sugar. Arrange on baking tray.
- Bake in preheated oven for 15 minutes, or until lightly browned around edges.
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