Brunei Cakes - cooking recipe

Ingredients

100 g sultanas
1 teaspoon ground ginger
50 g glace ginger
25 g butter
50 g demerara sugar
1/2 tablespoon golden syrup
1 tablespoon water
500 g puff pastry
2 tablespoons milk

Preparation

Pre-heat the oven to 425\u00b0F/220\u00b0C and line a baking tray with greaseproof paper.
Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
Allow to cool to room temperature.
On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
Place a rounded desert spoon of the cool filling onto centre of each pastry disc
Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
Turn over, then press gently with a rolling pin to flatten the cakes - the fruit should just show through the top layer of pastry.
With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
Brush with milk and sprinkle with a little extra Demerara sugar
Bake in a hot oven for 20 minutes (425\u00b0F/220\u00b0C) or until lightly browned round the edges
Place on a wire rack and allow to cool.