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Spratley Cake


Currants with sugar, sweet spices and mint strewn between two sheets of shortcrust paste and rolled thin so the currants show through. Glazed and baked. A form of Squashed Fly Cake

Original Receipt adapted from J.Salmon

4 oz Shortcrust pastry
4 oz Currants
2 oz Butter
2 oz Sugar (brown or white)
½ teaspoon cinnamon or mixed spice
½ teaspoon chopped fresh mint

Set oven to 375ºF or Mark 5. Grease a baking sheet. Roll out the pastry on a floured surface to a rectangle about half as long as it is wide. Mix the currants butter, sugar and spice in a basin and spread down the centre of the pastry. Sprinkle on the fresh mint. Fold over the edges of the pastry to meet in the middle and seal the edges. Turn the pastry over and roll out until the currants show through. Place on the baking sheet, brush with milk and sprinkle with sugar. Bake for 20 minutes. Cut into slices when cold.

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