Ingredients Jump to Instructions ↓

  1. 25g unsalted butter, softened

  2. 25g light brown sugar

  3. 25g mixed peel

  4. 75g currants

  5. 1 tsp mixed spice

  6. 6 sheets Pampas butter puff pastry

  7. 2 tbs milk

  8. 1 eggwhite, beaten

  9. 1 tbs coloured sugar* or caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C. Line a baking tray with baking paper. Place the butter, sugar, peel, currants and spice in a bowl and use a fork to mash together until just combined. Cut 10cm circles from the puff pastry and place a heaped teaspoon of the filling in the centre of each circle. Dampen the edges of the pastry with a little milk and gather the edges together to seal well.

  2. Turn the cakes over so that the joins are underneath, then use a rolling pin to gently flatten each one slightly so that the currants are just popping through. Brush the tops with eggwhite and sprinkle with a little sugar. Place the cakes on the baking tray, then refrigerate for 10 minutes.

  3. Bake in the oven for 20 minutes or until golden.


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