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Ingredients

2/3 cup (100g) currants
Pinch of mixed spice
Pinch of ground nutmeg
1/3 cup (55g) mixed peel
1/4 cup (60g) brown sugar
60g unsalted butter, softened
3 sheets frozen puff pastry, thawed
1 eggwhite, lightly frothed
Caster sugar, to sprinkle

Method

Step 1 Preheat the oven to 200°C. Line a large baking tray with baking paper.
Step 2 Place currants, spices, peel, brown sugar and butter in a pan over low heat, stirring for 1-2 minutes until butter melts. Cool.
Step 3 Use a 10cm pastry cutter to cut 12 rounds from the pastry. Place 1 heaped teaspoons currant mixture in the centre of each pastry round. Bring up sides of the pastry to enclose. Turn over and flatten slightly with a rolling pin so you can just see the currants poking up under the pastry.
Step 4 Place cakes on the baking tray, then make 3 slits in the top of each. Brush tops with eggwhite and sprinkle with caster sugar. Bake for 20 minutes or until puffed and golden. Serve warm or cooled.

Currant cakes

How to make Currant cakes

Ingredients

Method