Banbury Cakes

A story behind the origin of the Banbury Cake says that in the 13th century returning Crusaders from the Holy Land had encountered a cake which was a mixture of fruit and spice encased within a pastry envelope. Liking this product so much, on their return to Banbury they shared the idea and the development of the Banbury Cake evolved. As a market town, Banbury had much passing trade. On market days, Banbury Cakes were made and sold in vast amounts and carried to distant parts of England, spreading awareness of this product.

Ingredients:

50g unsalted butter, softened

15ml lavender honey

2ml freshly grated mustard

2ml ground cinnamon

50g currants

50g raisins

50g candied orange peel

Plain flour for dusting

500g pack of all-butter puff pastry

1 egg white, beaten

5-10ml course demerara sugar

Method:

Heat the oven to 180C.

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 about 2-3mm 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. Make 3 diagonal cuts across the top of each cake. Place the cakes on a baking sheet lined with baking paper. Brush with the egg white and sprinkle with sugar.

Cook for 25-30 minutes 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.