This charming traditional British treat, known variously as Spratley Cake or Fly Pie, is a delightful display of culinary creativity. The recipe uses a simple shortcrust pastry base filled with a sweet mixture of currants, butter, sugar, and warm spices like cinnamon. The unique presentation involves rolling the pastry thin enough that the dark currants peek through, resembling tiny sprats or flies. It offers a wonderful contrast between the buttery, flaky crust and the soft, spiced fruit filling. Perfect for afternoon tea, children’s baking projects, or as a nostalgic dessert that sparks conversation. It&# 226;ÂÂs a playful twist on classic fruit pies, combining home-style comfort with a touch of visual humor.
Spratley Cake Or Fly Pie(English
Description
This charming traditional British treat, known variously as Spratley Cake or Fly Pie, is a delightful display of culinary creativity. The recipe uses a simple shortcrust pastry base filled with a sweet mixture of currants, butter, sugar, and warm spices like cinnamon. The unique presentation involves rolling the pastry thin enough that the dark currants peek through, resembling tiny sprats or flies. It offers a wonderful contrast between the buttery, flaky crust and the soft, spiced fruit filling. Perfect for afternoon tea, children's baking projects, or as a nostalgic dessert that sparks conversation. It&# 226;ÂÂs a playful twist on classic fruit pies, combining home-style comfort with a touch of visual humor.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC) or Gas Mark 5.
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In a small bowl, mix the currants, softened butter, 2 ounces of sugar, cinnamon, and chopped fresh mint until well combined.
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On a lightly floured surface, roll out the shortcrust pastry into a rectangle approximately twice as long as it is wide.
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Spread the currant mixture evenly down the center of the pastry rectangle, leaving a border around the edges.
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Fold the long edges of the pastry over the filling to meet in the middle, pressing gently to seal the edges.
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Carefully turn the pastry over and gently roll it out again until it is thin enough that the dark currants show through the pastry, resembling flies or sprats.
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Transfer the pastry to a greased baking tray.
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Brush the top of the pastry with milk and sprinkle with the remaining sugar.
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Bake for 20 minutes, or until the pastry is golden brown and crisp.
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Cool slightly on a wire rack before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 439.0kcal
- % Daily Value *
- Total Fat 22.0g34%
- Saturated Fat 10.0g50%
- Cholesterol 0.0mg0%
- Sodium 366.0mg16%
- Total Carbohydrate 53.0g18%
- Dietary Fiber 1.0g4%
- Sugars 1.5g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The visual effect of the currants showing through the pastry is key to this recipe's charm. If rolling too thin causes the pastry to tear, handle gently and patch with small pieces of extra pastry if necessary.
For a vegan version, ensure your shortcrust pastry is made with vegetable shortening or vegan butter, and use plant-based milk for brushing.
Serve warm with custard, ice cream, or a cup of tea.
Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in a low oven to restore crispness.
