• Ruwanmali Samarakoon

Little raisin pies

These pies are the perfect treat for little hands, and you will love them too. Serve with a cup of warm cocoa (or tea for adults!)


Makes 10 - 12 little pies


½ cup brown sugar

½ cup golden syrup

40 g unsalted butter, melted

3 eggs

¼ cup cream

½ vanilla bean, seeds scraped

1 portion of basic pastry (homemade or store bought; chill the pastry)

1 egg white, lightly beaten, for brushing

Icing sugar, for dusting


Use a lightly greased muffin tin to make the little pies and for a more rustic look, roll out the pastry a little thicker.

Preheat oven to 160°C (320°F). Lightly grease metal muffin trays.

Roll out pastry to 3-4 mm thick. (Remember to chill the pie pastry for easy rolling).

Cut out rounds to fill the muffin tins (approximately, 3.5 cm deep x 9.5 cm wide).

Gently press the rounds into the bases and edges of the tray. Prick the bases with a fork (you may wish to blind bake, but for this recipe you can also go without). Shape the edges of the pies with your fingers as desired.

Brush the edges of the shells with the lightly beaten egg white.

Place the brown sugar, golden syrup, butter, eggs, and cream in a bowl and whisk to combine.

Sprinkle raisins in each of the cups, then pour over the mixture into each cup.

Bake for 45 minutes or until just set.

Allow to cool in the tray before removing. Dust with icing sugar for a more festive look.


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