1/2 lb. Pastry. 1 oz. Currants 1 oz. Raisins Half a Lemon Half an Orange. 1 oz. Cake or Bread Crumbs. 1 oz. Sugar. Time–20 Minutes. Stone the raisins and chop them lightly, put them into a basin with the currants cleaned, the sugar, and the cake or bread crumbs. Mix together, grate over the rind of half a lemon, and half an orange. Strain in the juice, and let it stand for an hour. Roll out the pastry and cut into rounds about three inches long. Lay a little of the mixture in the centre, close over the pastry, turn the cake over, flatten it out in the middle. Brush over with sugar, and bake in rather a quick oven. Serve warm.

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