Sweet dish. Served as dessert

British

Puff pastry – 0.5 kg

Butter – 55 gm, melted

Raisins – 110 gm

Currants – 110 gm

Mixed peel – 55 gm

Demerara sugar (course ground brown sugar) – 55 gm

Mixed spice – 1 teaspoon

Egg white and caster sugar for topping

Preheat oven to 425 F or Mark 7. Mix well the melted butter, fruit, peel, sugar and spice. Roll out the pastry on a lightly floured surface. Cut into about 16 circles using a saucer. Divide the fruit mixture evenly between them. Then moisturize the edges of pastry circles and draw up into the centre, sealing well. Turn over and gently form the cakes into ovals. Press down gently with a rolling pin. Make 3 diagonal cuts across the top of each cake. Brush with egg white and sprinkle with sugar. Place on lightly greased baking trays. Bake for 15 to 20 minutes or until golden. Serve warm.

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