Double Nodden or Deception Cakes

Ingredients

• Take some good pastry, puff or flaky is the best
• Put a thick layer of cleaned and picked currants
• sprinkle with sugar
• flavour with grated nutmeg
• moisten with brandy

Method

1. 1

   Roll out the pastry and cut in rounds the size of a tea plate.

2. 2

   Put a thick layer of cleaned and picked currants on half these rounds, sprinkle with sugar, flavour with grated nutmeg, and moisten with brandy.

3. 3

   Moisten round the edges of the pastry with a little white of egg or water, cover with another round of pastry, and press the edges well together.

4. 4

   Brush over with the white of egg, and sprinkle with sugar.

5. 5

   Bake until brown and crisp.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 925. The excerpt below is the record exactly as published.

Double Nodden or Deception Cakes Take some good pastry, puff or flaky is the best, roll it out, and cut in rounds the size of a tea plate. <2 o 578 COOKERY FOR EVERY HOUSEHOLD Put a thick layer of cleaned and picked currants on half these rounds, sprinkle with sugar, flavour with grated nutmeg, and moisten with brandy

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