Banbury cakes

Banbury cakes

Banbury cakes

Serves Makes 10
Time Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 352 18%
  • Fat 22.2g 32%
  • Saturates 9.4g 47%
  • Sugars 16g 18%
  • Protein 3.8g 8%
  • Carbs 33.2g 13%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Phillippa Spence
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Ingredients

  • 50 g unsalted butter (at room temperature)
  • 1 tablespoon runny honey
  • 12 gratings of whole nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 50 g raisins
  • 50 g currents
  • 50 g candied citrus peel
  • 1 tablespoon dark rum
  • plain flour , for dusting
  • 300 g puff pastry
  • 1 large free-range egg , beaten
  • 3 tablespoons granulated sugar
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Jamie Magazine
Recipe From

Jamie Magazine

By Phillippa Spence
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/gas 4. Line a baking tray with greaseproof paper.
  2. In a large bowl, cream the butter and honey together, then stir in the spices. Add the dried fruit, candied peel and rum and stir until well combined.
  3. Lightly flour a work surface and roll out the pastry to about 2.5mm thick. Using a 10cm pastry cutter or small saucer, cut out 10 circles. You might have to roll it out and cut it again, in which case be sure to fold it over itself rather than scrunch it up as you will damage the layers.
  4. Spoon the filling into the centre of each disc, leaving a little empty space around the edges. Brush either side of the filling with a little egg. Bring the sides of the pastry up into the middle and crimp slightly to make little purses.
  5. Turn the cakes over so the fold is on the bottom and very gently roll them into oval shapes with your rolling pin, being careful not to burst them.
  6. Place the cakes on the tray and, with the tip of a knife, make 3 little cuts on each. Brush with the beaten egg and sprinkle with granulated sugar.
  7. Cook for 25 to 30 minutes until golden and firm. Transfer to a wire rack to cool slightly before serving warm.
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Jamie Magazine
Recipe From

Jamie Magazine

By Phillippa Spence