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“A totally delicious and traditional British cake - 1793 James Birch’s shop on the corner of Vicarage Road in Eccles began selling small, flat, raisin-filled cakes. They sold, quite literally, like hot cakes! This is my Grandmother's recipe, which ,compared to the original, holds a more varied dried fruit. Best to double the recipe as you will never have enough to satisfy everyone.”
READY IN:
40mins
YIELD:
10 Cakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
  2. Gently bring to the boil, simmer for a minute, stirring constantly.
  3. Set aside to cool.
  4. Roll out the pastry; cut into squares about 4 inches square.
  5. Place a heaped dessert spoon of the mixture in the middle.
  6. Fold pastry over and gently flatten so that they are about half an inch thick.
  7. Slash gently 2 or 3 times with a knife.
  8. Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.

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