So glad to hear you enjoyed, and those sound like great alternatives - certainly that part of the filling is a little flexible.

Glad to hear you enjoyed and that the tip was useful. And yes, can see that working well, too.

I do mention that the filling is traditionally just currants, but like many recipes things evolve over time. And the additions I have put in here are consistent with most recipes you will find nowadays. You can, of course, omit them if you prefer but they add a lovely subtle flavor that definitely doesn't distract from the main sweet currant flavor. How fascinating to have that family connection.

Mine don't tend to last long, but they should keep around a week in a sealed container. Just note the pastry will soften after a day or two.

I struggled a bit to find them too but got them in the bulk section of one of our local supermarkets. Raisins or a blend of raisins and dried cherries would be not bad as a substitute if you don't find them. Either way, hope you manage to try them.

Ha ha, good idea!

I do hope you'll try these and let me know if it was indeed the same thing (or that you at least enjoy either way!)

Thank you, they are so good.

I don't know how well they transplant, but would be wonderful if it did! I should point out these actually use dried currants which, while they can still be tricky to find, are at least year-round and last well. And yes, these are delicious!

Thanks, the pastry is so wonderfully crisp and tasty - goes so well with the filling as well.

Thanks, they really are perfect with a cup of coffee or tea!

They are definitely not well known, but the spicing is so good.

Thank you, the kids were big fans of these, and yes I definitely think these would be ones you'd enjoy too!

Thanks you, do try!

How interesting! I've never come across them with any other fruit, but maybe they evolved in Canada. Either way I hope you'll try these and see how they compare!