1 lb. puff pastry
2 oz. butter, melted
4 oz. raisins
4 oz. currants
2 oz. mixed peel
4 oz. demerara sugar (coursely ground brown sugar)
1 level teaspoon mixed spice
Egg white and caster sugar for topping (caster sugar is finely ground white sugar) [editor's note: I believe this is known in North America as "berry sugar"]

Set Oven to 425F or Mark 7.
Mix the melted butter, fruit, peel, sugar and spice together in a bowl, combining well.

Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles. Divide the fruit mixture evenly between them, then dampen the edges of the pastry circles and draw up into the centre, sealing well. Turn over and, with the hands, gently form the cakes into ovals, then press down very gently with a rolling pin.

Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar. Place on lightly greased baking trays and bake for 15 to 20 minutes or until golden. Serve slightly warm.Makes about 16.

The oval cakes date back to Tudor days, and were originally sold from special lidded baskets and wrapped in white cloths to keep them warm.

Recipe courtesy of Hazel Whyte

Do you have a recipe to add? We welcome additions to our collection of traditional British dishes. Contact us here.