Sally Sly Cakes

225g (8oz) Sweet Shortcrust Pastry
160g (6oz) Dried Figs
50g (2oz) Raisins
50g (2oz) Currant
50g (2oz) Walnuts
50g (2oz) Sugar
4 tbsp Water

Preheat oven to 190°C: 375°F: Gas 5.
To make the filling place together the chopped figs, raisins, currants, chopped walnuts and sugar in a saucepan with the water, simmer until the figs are tender and have absorbed all of the liquid.
Allow to cool.
Divide the pastry into two and roll out.
Line a greased shallow 23cm by 10cm (9 by 4 inches) baking tin with half of the pastry.
Spread over the filling.
Cover with the remaining pastry, pinching the edges together to form a seal.
Brush with milk to glaze.
Bake for 25-30 minutes until golden brown.
Sprinkle with sugar.
Cut into squares when cool.

Baking Recipes

Sally Sly Cakes