Brunei Cakes Recipes

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BRUNEI CAKES



Brunei Cakes image

These are like Eccles Cakes but the usual currants are replaced with sultanas! Very more-ish and a great favourite with the family and friends

Provided by Merry Miller

Categories     Dessert

Time 50m

Yield 10-12 cakes

Number Of Ingredients 9

100 g sultanas
1 teaspoon ground ginger
50 g glace ginger
25 g butter
50 g demerara sugar
1/2 tablespoon golden syrup
1 tablespoon water
500 g puff pastry
2 tablespoons milk

Steps:

  • Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
  • Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
  • Allow to cool to room temperature.
  • On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
  • Place a rounded desert spoon of the cool filling onto centre of each pastry disc
  • Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
  • Turn over, then press gently with a rolling pin to flatten the cakes - the fruit should just show through the top layer of pastry.
  • With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
  • Brush with milk and sprinkle with a little extra Demerara sugar
  • Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
  • Place on a wire rack and allow to cool.

Nutrition Facts : Calories 349, Fat 21.3, SaturatedFat 6.2, Cholesterol 5.8, Sodium 145.9, Carbohydrate 36.7, Fiber 1.2, Sugar 11.6, Protein 4.1

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