Yorkshire Cooking: Sly Cakes
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 9- 10 slices
  • FOR PASTRY : 8oz plain flour
  • 2oz margarine
  • 2oz cooking lard (vegetable lard is fine)
  • one egg, beaten
  • FOR THE FILLING: 2oz currants
  • 2oz raisins
  • 6oz dates or dried figs
  • grated rind of one lemon, (I add the juice of half a lemon too, to give it a little more zest. But this is optional)
  • 6 tablespoons water
  • 2oz dark brown sugar
  • 2oz walnuts
  1. Put the dates (or figs), plus currants, raisins, walnuts, brown sugar, lemon rind into a food mixer and chop them roughly together.
  2. Place into a pan and add the six table spoons of water. Heat and stir the mixture gently until the water is absorbed
  3. Leave the fruit mixture to cool
  4. Prepare the pastry by rubbing in method, then add the beaten egg to bind it. Chill in the refrigerator for 20-30 minutes
  5. Divide the pastry into two and roll out the first half into a rectangle shape 9" long by 4" wide.
  6. Spread the filling evenly and thickly onto the pastry. It will be about 2-3" inches thick. Leave space around the edges and damp these with water
  7. Roll out the remaining pastry and place over the top to cover the filling. Seal the edges. It will resemble a brick!
  8. glaze the pastry with beaten egg, milk or yoghurt and bake in a medium oven (375F/Mark 5) until it is golden in colour.
  9. Leave to cool then cut into slices when cold.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/yorkshire-sly-cakes/