Banbury Puffs Recipe
Banbury Puffs Recipe with Butter, Currants, Mixed Peel, Egg, Flour, Brandy, Brown Sugar, Allspice, Cinnamon, Flaky Pastry & Sugar.
INGREDIENTS
1 oz (25g) Butter
4 oz (100g) Currants
1/2 oz (12g) Mixed Peel
1 Egg Yolk
1/2 oz (12g) Plain Flour
1 tablespoonful Brandy
2 oz (50g) Moist Brown Sugar
Ground Allspice
Cinnamon
Flaky Pastry
Castor Sugar
METHOD
Melt the Butter in a saucepan, and stir in the Flour. Cook until thick. Allow to cool and then add the other ingredients, then flavour to taste with Ground Allspice & Cinnamon.
Roll the Flaky Pastry thinly, cut it into fairly large rounds, and cover half of each round with the mixture, leaving a tiny rim of pastry. Fold the pastry without the filling on top of the side with the filling, after brush the edges with cold water. Lightly press the edges together, then brush the tops with water and dust with Castor Sugar. Bake on a wet baking sheet, in a hot oven (350F / 180C / Mark 4), for 25 minutes.
Based on the Banbury Puffs recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).