There’s something about us Scots and our love of questionable foods. Haggis is the obvious one (love it), Lorne sausage, macaroni pies, deep-fried Mars Bar and even Irn Bru cupcakes – Scotland is famed for it’s love of “unique” foods. And it could only be the Scots who would come up with a pet-name such as Fly Cemetery for a sweet little pastry treat like Fruit Slice.
Ever so simple and a lot more tasty than it’s pet-name may suggest, Fruit Slice is a melt-in-the-mouth short crust pastry treat, loaded with currants and lashings of sugar. It gets it’s pet-name from it’s appearance, rather than it’s flavour. Not for the weak stomached; it’s simply because of the currant’s resemblance too, well, lots of dead flies… Our Granny can even recall when her own Papa would pick out the currants and joke that they were delicious little flies! Yum…
I was quite surprised just how many people were chuffed to receive a piece of Fruit Slice when I made it recently. Not a huge fan of currants myself, I was unsure of how many people would be happy to take some off my hands but it turns out there’s already been requests for another batch!
Granny’s Top Tips
♥ You can make your own pastry if you prefer but the ready rolled pastry just makes the entire recipe that bit more simple.
♥ Why not mix things up (and messier) by trying Fruit Slice with puff pastry for a change?
Fruit Slice (Fly Cemetery)
- 1 Pack of Ready Roll Short Crust Pastry 375g
- 200 g Currants
- 75 g Sugar
- 50 g Butter
- 1 tsp Mixed Spice
- Pre-heat your oven to 190°c and grease a baking tray with a little butter.
- Roll out the pastry and cut into two rectangles. Place one onto your pre-greased baking tray.
- In a bowl mix the currants, sugar, butter and mixed spice until combined. This is easiest when your butter is at room temperature.
- Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together.
- Brush the top pastry with a little milk or beaten egg.
- Bake for 20-30 minutes until a light golden brown. Remove from the oven and sprinkle a little sugar on top.
- Once cool enough to touch, cut the fruit slice into 8 slices and move to a wire rack to cool completely.
What do you know it as; Fruit Slice or Fly Cemetery?
Want new recipes direct to your email?
Subscribe to get our latest recipes, tips & tricks by email.