DECEMBER RECIPE OF THE MONTH
Thanks to Esther, from Plimsoll Chapter, for this delicious recipe for traditional Banbury Cakes.
BANBURY CAKES
Frozen puff pastry*
4 oz currants
1 oz chopped peel
1/2 tsp allspice (see note about allspice at end of recipe for Hot Cross Buns.)
1/2 tsp nutmeg
1/4 tsp cinnamon
2 oz sugar
1 oz butter
1 TBSP rum
* Esther says she used the puff pastry made with butter from Whole Food Company (Dufour brand.)
Preheat oven to 425*
Melt butter and sugar together, and add other filling ingredients.
Roll pastry thinly into 7" circles.
Put a spoonful of the mixture in a band about 5" long across the center of each circle.
Bring pastry around and pinch closed in an oval, trimming excess pastry.
Turn over, flatten slightly with a rolling pin, and make 3 slashes on the top.
Brush with egg white, sprinkle with sugar.
Bake for 15 minutes.
The oval cakes date back to Tudor days, and were originally sold from special lidded baskets and wrapped in white cloths to keep them warm.
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Last Updated: December 15, 2004
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