Ingredients
Scale
- 250g stale bread, crusts removed, soaked in water and squeezed dry
- 150g mixed dried fruit
- 50g brown sugar
- 50g butter, melted
- 1 teaspoon mixed spice
- Pinch of nutmeg
- 1 tablespoon golden syrup (or honey)
- 1 sheet puff pastry (store-bought is fine)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake tin or line a baking tray with parchment paper.
- In a large bowl, combine the soaked and squeezed bread, mixed dried fruit, brown sugar, melted butter, mixed spice, nutmeg, and golden syrup. Mix well until everything is thoroughly combined.
- Roll out the puff pastry on a lightly floured surface to a rectangle large enough to cover your cake tin or baking tray with some overhang.
- If using a cake tin, line the tin with the pastry, pressing it gently into the sides. Pour the bread mixture into the pastry-lined tin and spread it evenly.
- If using a baking tray, place the bread mixture in the center of the pastry sheet, leaving a border around the edges. Fold the pastry edges over the filling to create a rustic tart.
- Brush the top of the pastry with the beaten egg wash.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
- Let the Gur Cake cool slightly before slicing and serving.
Notes
- You can use any type of stale bread, such as white, wholemeal, or a mix.
- Adjust the amount of sugar to your preference.
- Serve warm or at room temperature.
- Store any leftover Gur Cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg