The Best Fruit Slice Currant Square Recipe
I don’t know about you, but I love trying new recipes! Especially ones that are a little bit out there and not your average fare. Today, I want to share with you a recipe for Fruit Slice, Currant Square or Fly Cemetery, whatever you like to call them.
Yes, you read that right. This is not your average dessert! But trust me, it’s delicious! So if you’re feeling adventurous and want to try something new, give this recipe a go! You won’t be disappointed!
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Fruit Slice
The fruit slice or currant squares (whatever you like to call them) are probably my favourite things to eat with a cup of tea, so much so that I decided to sell them as I’ve had such good feedback.
Did you know the nickname for these lovely Currant slices is Flies’ graveyard and flies’ cemetery because of the way they look? I know I’d rather not think about that.
In Scotland, they are known as fly cakes, fruit slices or fruit squares and in Northern Ireland, as currant squares. For the North East of England, the pastries are fly cakes or fly pies. In Wales, it is called Cacen Pwdin.
Currant Slice Ingredients
Try and buy the best ingredients for your fruit slices. I use organic currants along with organic flour and mixed spice.
You don’t have to use just currants. You could have raisins and cranberries or even have a mix of everything. For an extra deluxe boozy taste, soak your fruit in brandy overnight.
If you like fruity cakes, try my Malt loaf or tea loaf recipe.
Pastry
- 300g Plain Flour
- 150g Salted Butter, cold
- 75g Ice Cold Water
Filling
- 500g Currants
- 120g Salted Butter
- 240g Brown Sugar
- 2 tsp Mixed Spice
- Caster Sugar for topping
EQUIPMENT
You will need a baking tray of about 38cm x 27 cm or slightly less. Baking paper to line your tray. I usually get a 50-metre roll, so I’ve got plenty in, plus it’s cheaper this way.
Easy fruit slice recipe
METHOD
- Rub the butter into the flour until it resembles breadcrumbs, slowly adding water until it forms a dough. Wrap in clingfilm and chill for at least 15 minutes.
- Preheat oven to 160 degrees fan/180 degrees.
- Line a baking tray with baking paper.
- Make the filling by heating butter, sugar and spice in a pan over medium heat until melted. Add currants and mix thoroughly.
- Divide the pastry into 2 and roll out the 1st piece of pastry evenly to cover your baking tray.
- Place the first piece of pastry on the baking sheet, add the currant mixture and evenly spread it until it covers the pastry base. Roll out the 2nd piece of pastry, place it on top, and tuck in on all sides.
- Put in oven and bake for 30 to 40 mins or until golden. Remove from oven and immediately sprinkle caster sugar on top.
- Leave to cool and slice into squares.
Enjoy your fruit slices! You will not be disappointed.
Fruit Slice, Currant Square or Fly Cemetery Recipe
Equipment
Ingredients
Pastry
- 300 g Plain Flour
- 150 g Salted Butter (cold)
- 75 g Ice Cold Water
Filling
- 500 g Currants
- 120 g Butter
- 240 g Brown Sugar
- 2 tsp Mixed Spice
- Caster Sugar (For topping)
Instructions
- Rub the butter into the flour until it resembles breadcrumbs, slowly adding water until it forms a dough. Wrap in clingfilm and chill for at least 15 minutes. Preheat oven to 160 degrees fan/180 degrees. Line a baking tray with baking paper.
- Make the filling by heating butter, sugar and spice in a pan over medium heat until melted. Add currants and mix thoroughly.
- Divide the pastry into two and roll out the 1st piece of pastry evenly to cover your baking tray. Place the first piece of pastry on the baking sheet, add the currant mixture and evenly spread it until it covers the pastry base.
- Roll out the 2nd piece of pastry, place it on top, and tuck in on all sides.Put in oven and bake for 30 to 40 mins or until golden.
- Remove from oven and immediately sprinkle caster sugar on top. Leave to cool and slice into squares.
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