Banbury Puffs

Ingredients

• 1 oz. butter
• ^ oz. flour
• 1 tablespoonful brandy
• 4 oz. currants
• ^ oz. mixed peel
• Pinches of allspice
• and cinnamon
• 1 yolk
• 2 oz. moist sugar
• Flaky Pastry. — 6 oz. flour, etc.

Method

1. 1

   Melt the butter in a pan, add the flour and brandy, and cook till thick.

2. 2

   Cool slightly, and stir in all the other ingredients.

3. 3

   Roll the pastry thinly and spread the mixture over half of it.

4. 4

   Brush the rest of the pastry with white of egg and fold it over.

5. 5

   Brush over with white of egg and dust with sugar, mark the pastry in sections, and lay on a wet tin.

6. 6

   Bake in a hot oven for twenty to twenty-five minutes, till well risen, crisp, and brown.

7. 7

   Cut into pieces, dust with sugar, and serve.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 22. The excerpt below is the record exactly as published.

BANBURY PUFFS Mixture. 1 oz. butter. ^ oz. flour. 1 tablespoonful brandy. 4 oz. currants. ^ oz. mixed peel. Pinches of allspice and cinnamon. 1 yolk. 2 oz. moist sugar. Flaky Pastry. — 6 oz. flour, etc.

Cook this with the app: pantry check, scaling, and the assistant.