Traditional Banbury Cake

Roll out puff pastry and cut into oval shapes (about 12x8cm).

Prepare a mixture of currants, mixed peel, sugar, spices (nutmeg, cinnamon), and a splash of brandy or sherry.

Place a spoonful of filling in the center of each oval.

Fold the pastry over the filling, pinch the edges to seal into an oval parcel, and roll out lightly until the fruit starts to peek through.

Brush the top with beaten egg white, sprinkle with sugar, and cut three diagonal slashes across the center.

Bake at 200°C for 15-20 minutes until golden brown and puffed.