Jamie Magazine
By Phillippa Spence
Ingredients
50g unsalted butter (at room temperature)
1 tablespoon runny honey
12 gratings of whole nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
50g each of raisins, currants and candied citrus peel
1 tablespoon dark rum
plain flour, for dusting
300g puff pastry
1 large free-range egg, beaten
3 tablespoons granulated sugar
Method
- Preheat the oven to 180ºC/gas 4. Line a baking tray with greaseproof paper.
- In a large bowl, cream the butter and honey together, then stir in the spices. Add the dried fruit, candied peel and rum and stir until well combined.
- Lightly flour a work surface and roll out the pastry to about 2.5mm thick. Using a 10cm pastry cutter or small saucer, cut out 10 circles. You might have to roll it out and cut it again, in which case be sure to fold it over itself rather than scrunch it up as you will damage the layers.
- Spoon the filling into the centre of each disc, leaving a little empty space around the edges. Brush either side of the filling with a little egg. Bring the sides of the pastry up into the middle and crimp slightly to make little purses.
- Turn the cakes over so the fold is on the bottom and very gently roll them into oval shapes with your rolling pin, being careful not to burst them.
- Place the cakes on the tray and, with the tip of a knife, make 3 little cuts on each. Brush with the beaten egg and sprinkle with granulated sugar.
- Cook for 25 to 30 minutes until golden and firm. Transfer to a wire rack to cool slightly before serving warm.
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