How To Make Banbury Cakes

Banbury Cakes



Currants 50 g

Cake crumbs 150 g

Mixed peel 10 g

Syrup 50 g

Puff pastry trimmings 600 g

Caster sugar 100 g

Mixed spice 5 g


1. Roll out the pastry trimmings 3 mm thick and cut into

circles using a 10 cm plain pastry cutter.

2. Warm the syrup in a saucepan, add all the dry

ingredients except the caster sugar then bind together.

3. Place 25 g of the mixture into the centre of each circle

of pastry.

4. Wet the edges of the pastry. Bring the edges together

making a point at each end to form a boat shape.

5. Turn over the cakes and carefully flatten them with a

rolling pin, keeping them boat shaped.

6. Brush the upper surface with water then dip in the

caster sugar. Place onto the baking trays and make 2 or

3 diagonal incisions with the point of a knife.

7. Bake in an oven at 175


C for 25 minutes.


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