Banbury cakes

by Ed Halmagyi


  • 75g unsalted butter, softened
  • 3 Tbsp honey
  • 125g currants
  • 50g raisins, chopped
  • 50g mixed peel
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 500g puff pastry
  • 1 egg white
  • 3 Tbsp Demerara sugar


1 Preheat oven to 190°C. Combine the butter and honey in a bowl, then beat until light and creamy. Mix in the dried fruits.
2 Roll out the puff pastry to 3mm thick and cut eight 12cm discs. Divide the fruit mixture between them, then fold the pastry over and crimp the edges to seal. Brush the tops with egg white and sprinkle with Demerara sugar. Bake for 25-30 minutes, until deep golden and crisp. Cool on wire racks, then serve.

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