Brunei Cakes

Time

Prep 30 min · Cook 20 min · 50 min total

Difficulty

easy

1. 1

   Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.

2. 2

   Allow to cool to room temperature. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.

3. 3

   Place a rounded desert spoon of the cool filling onto centre of each pastry disc. Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.

4. 4

   Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.

5. 5

   With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray.

6. 6

   Brush with milk and sprinkle with a little extra Demerara sugar. Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges. Place on a wire rack and allow to cool.

   20 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.