Brunei Cakes

1. 1

   Pre-heat the oven to 425u00b0F/220u00b0C and line a baking tray with greaseproof paper.

2. 2

   Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.

3. 3

   Allow to cool to room temperature.

4. 4

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

5. 5

   Place a rounded desert spoon of the cool filling onto centre of each pastry disc

6. 6

   Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.

7. 7

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

8. 8

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

9. 9

   Brush with milk and sprinkle with a little extra Demerara sugar

10. 10

    Bake in a hot oven for 20 minutes (425u00b0F/220u00b0C) or until lightly browned round the edges

11. 11

    Place on a wire rack and allow to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.