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These fruit-packed cakes should be served with a wedge of good Lancashire cheese. I like to use a good balance of currants and candied peel with not too much sugar for the filling – but I do sprinkle the puff pastry with sugar before baking to create a crunchy coating.
A brisk, refreshing cuppa is ideal – but try leaves rather than the ubiquitous bags and notice the difference.
Typical values per serving:
This recipe was first published in March 2008.