Fly Cemetery Recipe Uk - A Traditional Scottish Fruit Slice
Dishes with a story behind them feel extra special, and the Fly Cemetery, a quirky Scottish pastry is no different. This treat has been part of Scotland’s traditions for generations and it shows how baking can spark happiness. Here, we’ll share the classic recipe, its origins, and fresh ideas for today’s kitchens.
Author:Callum FraserJun 20, 20254.9K Shares82.2K Views
Meet the Fly Cemetery, a Scottishdessert also called Fruit Slice or Fly’s Graveyard. Its funny name and sweet, fruity center have made it a classic in British baking tradition. Main points about the Fly Cemetery helps you make and savor this treat.
If you’re a pro baker or just someone who loves quirky snacks, you’ll see why this Scottish favorite has stayed popular for generations. Let’s dig into the story behind this oddly named delight and what makes it so special.
Fly Cemetery
This sweet treat goes by many names across the UK and beyond. In most of Britain, it’s called flies’ graveyard or flies’ cemetery, nicknames inspired by the currants or raisins in the pastry, which some joke look like tiny dead flies. Scotland knows it as fly cakes, fruit slice, or fruit squares. Northern Ireland uses currant squares, while northeast England prefers fly cakes or fly pie. In Wales, it’s cacen pwdin (“dessert cake”), and New Zealand calls it fruit slice or fly cemetery.
The filling is similar to the sweet mincemeat used in Christmas pies but simpler and quicker to make. It’s a shortcrust pastry packed with dried fruit, spices, and sometimes a splash of whisky for extra flavor.
This recipe is used in top Scottish bakeriesand a favorite for bake sales or tea time. The fruity, spiced mix is easy to prepare and has a rich taste, even if the name might make you smile or squirm. Despite the odd moniker, it’s a beloved treat with a long history proof that sometimes the simplest recipes stick around the longest.
History And Cultural Significance Of Fly Cemetery
Fly Cemetery started in Scotland around the 1800s, as part of a long-running habit of making fruity baked goods. No one knows its exact roots, but it’s linked to British snacks like mince pies and Eccles cakes. The funny name comes from the dark specks of fruit in the filling, which look a bit like tiny flies. It became a common treat in bakeries and school meals, making it a nostalgic favorite in scotland.
In Scotland, Fly Cemetery isn’t just a sweet, it’s a key part of the culture. It’s cheap to make, using basic ingredients, which made it a hit in everyday homes. Similar snacks exist elsewhere in the UK, like “currant squares” in Northern Ireland or “Cacen Pwdin” in Wales. It even popped up in New Zealand under the same name. The pastry stays loved because it’s simple, familiar, and tied to shared history.
Related Reading: The Enigma Of The Fruit Slice Fly Cemetery
What You Need For Fly Cemetery UK Recipe
Fly Cemetery is a simple bake made with pantry staples. Here’s a breakdown:
- Shortcrust pastry : Forms the buttery base and top layer.
- Currants and raisins : The classic filling, giving a sweet-tangy flavor.
- Brown sugar : Sweetens the filling and adds depth.
- Butter : Makes the filling rich and creamy.
- Mixed spice : Optional, but adds warmth (like cinnamon or nutmeg).
- Egg wash : Brushed on top for a golden finish.
Optional twists : Add lemon zest for brightness or a splash of whisky for a Scottish touch. Swap currants for sultanas or dried cranberries if preferred.
Equipments
- A 12x8-inch baking tray (adjust ingredient amounts if using a larger tray).
- A mixer or pastry blender helps with the dough, but you can mix by hand.
How To Make Fly Cemetery
Fly Cemetery | Easy Scottish Fruit Slice Recipe | Fly Graveyard
Pastry Preparation
Start by chilling your ingredients. Use cold butter and ice-cold water. Place the water in the fridge while you prep other items. In a large bowl, mix 225g flour and 100g cold butter. Use a pastry blender, mixer, or two knives to cut the butter into the flour until it resembles breadcrumbs.
Add 2-3 tablespoons of cold water. Stir with a knife, then gently gather the dough with your hands. Avoid overworking it. Shape into a ball, wrap in cling film, and refrigerate for at least 15 minutes (or up to 2 days).
Filling
Melt 50g butter in a bowl. Stir in 100g sugar, 150g currants, 50g raisins, and 1 tsp mixed spice. Let the mixture cool while you prepare the pastry.
Assembly
Split the chilled dough into two pieces, one slightly larger. Roll the larger piece to fit a 20cm x 28cm baking tray, leaving a small overhang for edges. Place the rolled pastry in the greased tray. Spread the fruit filling evenly, leaving a small gap around the edges. Lightly wet the pastry edges with water. Roll the second piece of dough and place it over the filling. Press the edges to seal, then crimp with a fork.
Baking
Preheat the oven to 180°C (160°C fan/Gas 4). Brush the top pastry with milk or beaten egg for a golden finish. Cut a few slits to release steam. Bake for 25-30 minutes until lightly golden. Remove and sprinkle with caster sugar while warm. Let it cool slightly before slicing into squares.
Ways To Customize Fly Cemetery
Fly Cemetery is a classic Scottish pastry that’s easy to adapt with creative ideas. For a flakier crust, try puff pastry. Swap dried currants for sultanas, cranberries, or apricots to change the flavor. Add vanilla, almond extract, or citrus zest to the filling for extra taste. A vegan version works well with dairy-free butter and milk, knowing how long homemade butter last in the fridgehelps in keeping your pastry rich and fresh. Experiment freely, and enjoy this timeless treat.
Modern updates include adding a drizzle of icing or a lattice crust for visual flair. Spices like ginger or cloves bring warmth, while gluten-free pastry makes it accessible for more diets. These tweaks keep the recipe fresh while respecting its roots.
Sprinkle with powdered sugar or a simple icing for a polished look. Serve at room temperature for convenience, and watch it bring people together, at family gatherings or casual outings. Its comforting taste appeals to all ages, making it a timeless crowd-pleaser.
FAQs About Fly Cemetery Recipe Uk
Why Is It Called Fly Cemetery?
The name comes from the dark currants and raisins in the filling, which look like tiny flies. This playful name is commonly used in the UK and adds a quirky charm to the pastry.
Is Fly Cemetery Only A Scottish Treat?
While most common in Scotland, similar pastries are found in Northern Ireland, Wales, and New Zealand. Different regions may use names like “currant squares” or “Cacen Pwdin,” but the concept stays the same.
Can I Make Fly Cemetery Vegan?
Use vegan pastry dough and swap butter for plant-based margarine. Replace egg wash with a little plant-based milk to keep it fully vegan.
How Long Does Fly Cemetery Last?
Keep it in an airtight container at room temperature for up to a week. For longer storage, freeze it, though the texture might soften slightly when thawed.
How Does Fly Cemetery Differ From Eccles Cakes?
Eccles cakes are small, round, and made with puff pastry, often topped with a crisscross pattern. Fly Cemetery is a larger traybake, usually made with shortcrust pastry and cut into squares.
Can I Use Other Fruits In Fly Cemetery?
Sultanas, dried cranberries, or chopped apricots work well instead of currants or raisins. Just keep the fruit pieces similar in size for even baking.
Final Thoughts
Fly Cemetery, with its quirky name and sweet, fruity heart, is a true gem of Scottish baking. This pastry brings warmth and nostalgia to every bite, it could be enjoyed with tea or as a dessert. Its simplicity invites bakers to make it their own. So, roll up your sleeves and try this delightful treat at home. You’ll soon see why Fly Cemetery remains a beloved part of UK culinary heritage.
Also Check Out: Authentic Selkirk Bannock Recipe
Callum Fraser
Author
Callum Fraser isn't just a writer about Scotland; he's a product of its rugged landscape and rich history. Born and raised in Perthshire, with the Highlands as his backyard, his love for the nation's stories was kindled by local storytellers and long walks through ancient glens.
This passion led him to pursue a degree in Scottish History from the University of Edinburgh. For over 15 years, Callum has dedicated himself to exploring and documenting his homeland, fusing his academic knowledge with essential, on-the-ground experience gained from charting road trips through the Cairngorms, hiking the misty Cuillins of Skye, and uncovering the secrets of traditional recipes in his family's kitchen.
As the Editor-in-Chief and Lead Author for Scotland's Enchanting Kingdom, Callum's mission is simple: to be your most trusted guide. He combines meticulous research with a storyteller's heart to help you discover the authentic magic of Scotland — from its best-kept travel secrets to its most cherished traditional recipes.
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