Banbury Cakes
These delightful parcels are filled with a harmonious blend of butter, honey, warm spices, currants, and candied orange peel. Encased in flaky puff pastry and baked to a golden perfection, these purses are a delightful treat for any occasion. Enjoy them warm with a spread of salted butter for a comforting and indulgent bite.
— Constant Cookbook
Ingredients
- 50g unsalted butter , softened
- 1 tbsp English honey
- ½ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- 100g currants
- 50g candied orange peel
- plain flour , for dusting
- 500g pack all-butter puff pastry
- 1 egg white , beaten
- 1-2 tbsp nibbed sugar or crushed rough-edged sugar cubes
Instructions
- Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
- Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
- Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
- When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they’re excellent spread with a little salted butter.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 10
Nutrition
- Calories: 294 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.57 milligram of sodium
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