Banburys #2
INGREDIENTS:
Rough puff pastry
25 g Butter
1 Dessert spoon (heaped) flour
2 tb Brandy
125 g Currants
1 ts (heaped) chopped peel
25 g Brown sugar
1 Egg; separated
1 pn Cinnamon
Castor (granulated) sugar to
-dust
Rough puff pastry
25 g Butter
1 Dessert spoon (heaped) flour
2 tb Brandy
125 g Currants
1 ts (heaped) chopped peel
25 g Brown sugar
1 Egg; separated
1 pn Cinnamon
Castor (granulated) sugar to
-dust
Roll out pastry thinly and cup into 5" rounds. Melt butter in pan, stir in flour, then brandy. Cook 1 min. Cool and stir in currants, peel, brown sugar, egg yolk and cinnamon. Put a little mixture into each round of pastry. Draw up to the centre and seal with fingers. Turn each one over and roll lightly into boat shape. Brush tops with beaten egg white and dredge with castor sugar. Make 2 slashes across each boat with knife. Bake in mod. oven 25-30 mins. or until golden brown.
/MISC