Sunday, January 10, 2010

Recipe for Traditional English Banbury Cakes

  • 8oz flaky pastry
  • 2 oz butter
  • 2 oz sugar
  • 2 oz currants
  • 2 oz raisins
  • 1 oz candied peel
  • 1 oz bread or cake crumbs
  • ½ tsp mixed spice
  • 1 beaten egg
  1. Cream together the butter and sugar thoroughly either by hand or in a mixer
  2. Add the rest of the ingredients, except the beaten egg, to the butter and sugar mixture and mix well
  3. Roll out the pastry quite thinly
  4. Cut the pastry into eight evenly sized oval shapes
  5. Divide the fruit mixture between the oval shapes, spreading it across the middle of each piece of pastry
  6. Wrap the pastry around the filling and seal the edges together with a bit of milk
  7. Brush each cake with the beaten egg
  8. Cook in the oven on gas mark 7, 218 C, 475 F for about 15 minutes then sprinkle some sugar over the top once they are out of the oven
  9. Serve cold with a nice cup of proper English tea.

Read more at Suite101: How to Make Traditional Banbury Cakes: Recipe for the Pastry and Dried Fruit Cake of the Town of Banbury

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