Raisin Danish

  • 160g Whitworths Juice Locked Raisins
  • 1 x block ready-made all butter puff pastry
  • ½ tsp ground mixed spice
  • 35g light brown sugar
  • 35g unsalted butter, softened
  • 80g icing sugar
  • 3 tsp water

Ready… Steady… Bake…

  • Preheat your oven to 200⁰C/Fan 180⁰C/Gas Mark 6 then lightly grease 2 baking sheets.
  • Roll out the block pastry on a floured surface (30cm x 40cm oblong) then trim the edges straight.
  • Mix the raisins, mixed spice, brown sugar and butter together then spread over the pastry, lightly pressing the raisins into the surface of the pastry.
  • Taking the short edge loosely roll into a “swiss roll” log then cover and chill in the fridge for 15 minutes.
  • After chilling, cut the log into 12 slices (approximately 2cm thick) then place onto the baking sheets and bake for 20-25 minutes until risen and golden, then transfer to a cooling rack.
  • Once completely cool, mix the icing sugar and water together to form a thin icing then drizzle over the top. Serve and enjoy!
Print recipe
Our delicious Raisin Danish is a delicous raisin recipe, made using our Just Locked Raisins. For more recipe inspiration try our recipes
  • 20 mins PLUS 15 mins chilling
  • 20-25 mins
  • Makes 12