Banbury Puffs

Ingredients

• 1 oz. butter
• 2 oz. sugar
• 1 J oz. flour
• 1 oz. candied peel
• Grated rind £ lemon
• 3 oz. currants
• A pinch of cinnamon
• A pinch of allspice
• 1 yolk of egg
• 1 dessert-sp. brandy
• 1 table-sp. sherry
• Puff or flaky pastry

Method

1. 1

   Cream butter and sugar, add lemon rind and spices, then egg and flour.

2. 2

   Mix in currants and peel, moisten with brandy.

3. 3

   Roll out pastry, fill with mixture, fold and seal.

4. 4

   Bake until browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 584. The excerpt below is the record exactly as published.

Banbury Puffs Mixture. 1 oz. butter. 2 oz. sugar. 1 J oz. flour. 1 oz. candied peel. Grated rind § lemon. 3 oz. currants. A pinch of cinnamon. A pinch of allspice . 1 yolk of egg. 1 dessert-sp. brandy or 1 table-sp. sherry. Puff or flaky pastry. To Prepare the Mixture. — Put the butter and sugar into a basin, and beat them together to a cream. Add the grated lemon rind and spice, and then the yolk of egg and flour. Clean the currants and shred the peel very finely, add them to the other mixture and moisten with the brandy or wine. Allow this mixture to stand a short time before using it. To Make the Puffs. — Roll out some puff or flaky pastry to rather less than inch in thickness, and cut it in pieces about 6 inches square. Wet round the edges with slightly beaten white of egg, and put a good tea-spoonful of the mixture in the centre of each. Fold over two sides of the pastry, making them overlap in the centre. Pinch the two ends together and draw out like a little bolster. Turn over, making two or three slits in the puffs with the point of a knife, brush them over with white of egg, dredge with sugar and bake in a good oven until 364 COOKERY FOR EVERY HOUSEHOLD they are nicely browned and the pastry thoroughly cooked. Sprinkle again with sugar and serve hot. Time to bake, 20 minutes. Sufficient for 5 or 6 pufis. Probable cost, 2d. each. 1557. Cherry or Plum Tartlets (Tartelettes de Cerises) 1 lb. cherries or small plums. J lb. granulated sugar. 1 gill water. Juice of | lemon. 1 tea-sp. cornflour or potato flour. 2 or 3 drops carmine. A little butter. Short crust. Line about a dozen tartlet tins with short crust or other pastry, and bake them to a golden brown colour. Put the sugar, water, and lemon juice into a small saucepan, and let them boil a few minutes. Then put in the fruit carefully picked and wiped, and allow it to stew slowly until tender. When ready, strain the fruit, return the liquid to the saucepan, and add to it the cornflour or potato Cherry Tartlets flour mixed with a little cold water. Stir until boiling, add the butter and enough carmine to make the syrup a pretty pink colour, and then reduce if necessary. Pill up the tartlets with the fruits, and when the syrup has cooled pour it over them. Serve hot or cold. Note. — It will be an improvement if the fruit can be stoned, and a little brandy or liqueur may be added to the syrup. Sufficient for 1 dozen tartlets. Probable cost, Id. each. 1558. Chestnut Tartlets (Petltes Tartes aux Marrons) i gill milk or cream. A little jam. Whipped cream. 1 egg — its weight in butter, castor sugar, and chestnut flour. Grated rind £ lemon

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