- 3 oz butter
- 5 oz light brown sugar
- 5 oz mix of sultana’s and currents
- 1 teaspoon of cinnamon
- 1/2 teaspoon of freshly grated nutmeg
- grated rind of 1 orange
- TO FINISH:
- 1 egg – lightly beaten
- white sugar (granulated)
Preheat oven to 425F
To make the filling, melt the butter in a small saucepan. Mix into this the other filling ingredients.
Roll the pastry out to about 1/8 inch thick onto a floured surface. Use a 4” pastry cutter to cut discs of pastry.
Put a teaspoon of the filling into the middle of one disc. Brush half of the edge of this disc with water. Bring up all the sides of the disc to the middle (above the filling), and press tightly to seal. Turn the cake over on the work surface, and gently roll it to about 1/4” to 1/2” thick. Pat into a rough round shape.
Repeat for the remaining pastry discs. Place these on a non-stick baking sheet (a greased sheet, or with parchment paper). Using a sharp knife, make 3 diagonal cuts through the top of each cake. Brush the top of each cake with the egg, and sprinkle a little white sugar over.
Bake for 15 minutes, or until the top is golden brown and the cake has risen. Remove from the oven and cool on a wire rack.