Scottish Fruit Slice is an old British school dinners bake that is also known as fly cemetery, squashed fly pie, fly pie, dead flies grave, and flea cemetery! It's also known as a current pasty or current, raisin or fruit square. There is also a similar bake from Yorkshire and the North East of England called a sly cake or cheat's cake. Fruit Slice tastes delicious with its buttery shortcrust pastry and sweet dried fruit filling. It is also a traditional bake for some families for Christmas, as a mince pie alternative. It is prepared with everyday ingredients with no butter or eggs required. We bake our fruit slice with vegan-friendly ingredients but if you have different dietary requirements you can use your usual margarine, butter, and milk.
Scottish Fruit Slice is a bake popular within Scottish bakeries, cafes and tearooms. Some versions add a layer of thick water icing to the pastry top.
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🌍 What is a Scottish fruit slice?
A Scottish Fruit Slice (or whatever you like to call it such as a Fly's Cemetery or even by the English names- Sly or Cheats Cake) is a sweet bake that features a moist dried fruit filling, flavoured lightly with spices and baked sandwiched between two layers of crispy, buttery soft short-crust pastry.
The Scottish fruit slice was very popular during the British '60s, '70s and '80s and was often served as a school dinner pudding.
The curious different names given to this tasty pie such as Squashed Fly Pie refers to the dried fruit filling which is usually currants, raisins, or sultanas, which are said to resemble dead flies. The fruit slice is traditionally cut into squares or rectangles and is said to resemble a cemetery or graveyard.
However, the English version Sly Pie or Cheat's Pie dates much further back with a mention in the book Glossary of Yorkshire Words [1855] stating that the fly pie has the unusual name because it looks plain and unremarkable on the outside yet once the surprisingly tasty filling is bitten into, the cheat is uncovered!
Also, many Sly Pie recipes include figs and nuts such as walnuts, which Scottish fruit slices generally do not include.
This is a good budget-friendly bake as no butter or eggs are required. We are a plant-based family so for our bakes we use dairy-free margarine such as Stork baking spread, and soya, oat, or almond milk, but of course feel free to use your usual milk or margarine/butter.
🥘 Ingredients
For the 4-ingredient pastry: plain flour or all-purpose flour, margarine, salt, and granulated sugar. A little water is also required.
For the 5-ingredient filling: dried currants, sultanas, and raisins, granulated sugar, and mixed spice powder [or a spice mix of your choice]. You will also need some water.
For the glaze: dairy-free milk and granulated sugar
⭐ To save time making pastry or the fruit filling, shop-bought shortcrust pastry can be used instead, as well as shop-bought jarred mincemeat [the kind intended for festive mince pies]. Another idea is to replace the individual dried fruits with a dried fruit mix.⭐
🥣 How to prepare
For a quicker fruit slice the pastry and the filling can be prepared one or two days in advance.
First prepare the pastry
Step 1: Add the flour, salt, and margarine to a mixing bowl.
Step 2: Rub the margarine into the flour, using your fingertips, until it resembles breadcrumbs.
Step 3: Stir the granulated sugar through the flour mixture.
Step 4: Add 3-4 tablespoons of water and stir for a few minutes until the mixture begins to clump together.
Step 5: Using the back of the mixing spoon press the mixture together into a dough. With floured hands press the mixture into a ball of dough.
Step 6: Wrap the pastry dough with food wrap or baking paper and place in the refrigerator for at least 30 minutes to chill.
Prepare the filling:
Step 1: Add the dried fruit to a non-stick saucepan.
Step 2: Pour in the water and stir through the sugar. Stir and then bring to a gentle boil and simmer over a low heat for 9-10 minutes until most of the liquid has gone. Stir frequently.
Step 3: Leave the filling to cool, before stirring through one teaspoon of mixed spice powder. Alternatively, add half a teaspoon of cinnamon powder and a half teaspoon of ginger powder. Or use your own preferred powdered spice or spice mix.
Assemble the fruit slice:
Step 1: First divide the pastry into two pieces and place onto a surface which has been well dusted with flour.
Step 2: Line a shallow baking pan, or a baking sheet with a small side or lip, with parchment paper.
Step 3: Roll out one part of the pastry into a piece that will cover the base of your pan. Line the pan with the pastry. Use a cutlery knife to trim any ragged edges.
Step 4: Scoop the filling onto the pastry leaving a gap around the edges. Brush the pastry around the gap with some water.
Step 5: Roll out the second piece of dough into the same size as the first and cover the filling with the pastry.
Step 6: Press the edges of the pastry together. Use a cutlery fork to crimp around the edges.
Step 7: Use a knife to score out 12 square pieces but be carefully not to slice right through the pastry.
Step 8: Brush the pastry with some dairy-free milk.
Step 9: Bake for 35-40 minutes. The fruit slice will still be pale when removed from the oven but will have light golden parts especially around the edges, and the pastry will be firm.
Step 10: Sprinkle the fruit slice with sugar. Leave the fruit slice to cool completely within the tin.
Step 11: Once cool use a sharp knife to slice completely the scored pieces. Enjoy a piece with a nice cup of tea.
Many folks love a square of fruit slice during the festive seasons and it is especially delicious on Christmas Eve, Halloween, or Bonfire night, with a tasty hot chocolate, tea or coffee.
📋 Recipe notes
⏲️ Storage
Fruit slice will keep fresh for 3-4 days within a cake or food container.
Wrap in kitchen foil for additional freshness.
Or freeze the fruit slice for up to 3 months within a freezer-safe container.
♨️ Reheating
A warm piece of fruit slice enjoyed with some hot custard or pouring cream is a special kind of homely treat that can make you feel all cosy, warm, and satisfied. We like to use Alpro single soya cream, Oatley oat cream, or Elmlea plant cream. Or serve with a scoop of vegan ice cream for a fun vegan dessert.
🧾 FAQ'S
Traditionally Scottish fruit slice would have been prepared with mostly dried currants but raisins and sultanas may have been used when currants were not available.
However, technically you can use any dried fruits you like such as dried cranberries, dates, blueberries, cherries, apricots, prunes, figs, etc.
Although do slice up any larger dried fruits. Alternatively, you can use a dried fruit mixture which comes already pre-mixed and may also include diced candied fruit peel.
Yes, you can replace the dried fruit filling with shop-bought or home-made mincemeat filling. Mincemeat does not contain any mince or meat rather it is a traditional mix of dried fruits, suet, fruit peel, sugar and other ingredients, that is used to fill festive mince pies, Christmas puddings, and Christmas cakes. Using jarred mincemeat is a good time-saver and a good way to use up a jar or two that you may have left over or scored reduced-price after the festive season.
Yes, you can switch out the mixed spice powder and use whatever you prefer. Such as cinnamon, ginger, nutmeg, cloves, allspice, pumpkin pie spice mix, apple pie spice mix, etc.
Yes, the pastry can be prepared, wrapped in food wrap, and stored in the refrigerator for up to 3 days. Or place the wrapped pastry into a freezer bag and freeze for up to 3 months.
Of course, if you're short of time you can use ready-rolled or ready prepare short-crust pastry. Just ensure that it is vegan-friendly which most are.
For a different texture you can use a shop-bought puff pastry as that would bake a delicious puff pastry fruit slice.
For the best results, use a vegan or dairy-free margarine, butter, or baking spread that copes well with being baked. We like to use Stork baking spread. Light or low-fat versions are not recommended as they contain too much water and could affect the texture of the pastry.
A Scottish Fruit Slice has a crisp buttery sugar topped pastry with a moist juicy dried fruity filling that is deliciously flavoured with warm festive spices. It is so easy to customise to your preferred spices and dried fruits.
💭 Top baking tips
- Use a weighing scale to prepare any baking recipe as this helps ensure consistent results.
- For a flaky shortcrust pastry, make sure your margarine is cold and that you don't overwork the dough as over-mixing could make the pastry tough.
- Don't skip the chilling step for the pastry dough as it helps the fat to solidify, making the dough much easier to roll out.
- For an even top and bottom layer, use a weighing scale to ensure that the two pieces of pastry weigh the same.
- Make sure to spread the dried fruit filling evenly across the pastry, leaving a small gap around the edges to make sealing the pastry easier.
- Using a bit of water to brush the edges of the bottom pastry layer will help to seal the pastry lid in place, preventing any filling from bubbling and escaping during baking.
- Use the back of a fork to crimp the edges of your pastry for that traditional home-made look and also to make sure your edges are sealed well.
- Make sure your oven is preheated to the correct temperature for consistent results. A fan oven will distribute heat more evenly and will bake the pastry quicker, so check your pie about 10 minutes before the recommended baking times to prevent over-baking.
- Sprinkling sugar on top of the pastry right after it comes out of the oven as this will give it a tasty crunchy texture.
- Allow the slice to cool in the baking pan; this helps the filling set a bit, making it easier to slice through without making a mess.
- Although delicious on its own, you can turn this slice into a dessert by serving it warm with vegan custard, ice cream, or a dollop of vegan whipped cream or a drizzle of pouring cream.
🍮 More traditional dessert pie recipes
As we are a family of Harry Potter fans we love a slice of Harry Potter's favourite British dessert Treacle Tart especially during the Halloween season when we watch re-runs of the Potter movies.
And for a really easy dessert but one that is a much loved British favourite you have got to give these British Jam Tarts recipe a go, especially if you love the Alice and Wonderland book or films as these tarts are perfect for a Mad Hatters Tea Party!
For a tasty end to a special family dinner you can't go wrong with an Old-Fashioned Pineapple Custard Tart and for afternoon tea our Scottish Border Tart always goes down a treat with a nice cup of tea.
All our family recipes use vegan-friendly everyday ingredients so they are perfect for vegans, plant-based diets, vegetarians, and for anyone who just loves good tasty budget baking recipes.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Scottish Fruit Slice
Equipment
- Mixing bowl
- mixing spoon
- non-stick medium saucepan
- shallow baking tray about 11 by 8 ½ inch [can be an inch or so smaller or slightly larger]
- Baking paper.
- Rolling pin
- cutlery fork
Ingredients
shortcrust pastry:
- 275 grams plain flour [all-purpose flour]
- 175 grams dairy-free margarine [vegan butter, baking spread]
- ⅛ teaspoon salt [we use sea salt]
- 50 grams granulated sugar [or caster sugar]
- 4 tablespoons water
dried fruit filling:
- 250 grams dried currants [can replace the dried fruits with a dried fruit mix, or just use one type of dried fruit]
- 100 grams sultanas
- 50 grams raisins
- 2 tablespoons granulated sugar
- 1 teaspoon mixed spice powder [or ½ teaspoon cinnamon and ½ teaspoon ginger powder or 1 teaspoon pumpkin spice/apple pie spice powder]
- 150 millilitres water
pastry glaze:
- 1 tablespoon dairy-free milk [such as soya or oat or your usual milk]
pastry topping:
- 2 tablespoons granulated sugar [or caster sugar]
Instructions
Prepare the shortcrust pastry:
- Add the flour and salt to a mixing bowl. Break the margarine up into small clumps and add to the bowl. Using your finger tips rub the margarine into the flour until the mix resembles breadcrumbs.275 grams plain flour, ⅛ teaspoon salt, 175 grams dairy-free margarine
- Stir through the sugar.50 grams granulated sugar
- Pour in 3-4 tablespoons of water and using a mixing spoon stir for a minute or so until the mixture begins to clump together. Using the back of the spoon press the clumps together. If the dough is very dry sprinkle in a few more drops of water and work it through or if the dough feels too wet dust it with more flour.4 tablespoons water
- Using floured hands press the mixture into a ball of pastry dough. If the dough is sticky just sprinkle in some extra flour. Gently knead the dough for a few seconds just until it has come together into a smooth-ish ball. Wrap in cling film or baking paper and place in the refrigerator for at least 30 minutes to chill. [the pastry can be prepped a day or two in advance]
Meanwhile prepare the filling:
- Add the dried currants, sultanas and raisins to a saucepan. Stir through the sugar and pour in the water.250 grams dried currants, 100 grams sultanas, 50 grams raisins, 2 tablespoons granulated sugar, 150 millilitres water
- Bring to the boil and over a low heat simmer for 9-10 minutes until most of the water has evaporated. Stir frequently. Remove from the heat and leave to cool. [the filling can be prepped earlier on in the day before its required or even the day before]
- Stir the mixed spice powder through the stewed dried fruit.1 teaspoon mixed spice powder
Assemble and bake:
- Preheat the oven to 160 Fan, 180C, 356 Fahrenheit, or Gas 4.
- Grease the baking pan with some margarine and line with baking paper.
- Sprinkle a generous amount of flour over your surface.Slice the pastry into two pieces. A weighing scale will help ensure each piece weighs the same.
- Roll out one slice into a piece that will cover the bottom of the tray. Wrap the pastry around the rolling pin and lift it up and place into the tray, Use a knife to trim any ragged edges.
- Scoop the dried fruit mixture and spread out over the pastry leaving a small gap around the edges.
- Brush the edges with a little water so the pastry lid can be sealed when it is placed over.
- Roll the second piece of pastry into the same size as the first and place it over the pie to cover.
- Any trimmed pastry pieces can be used to patch up any areas of the pastry lid that may have broken during assembly. Use a little water to seal any fixes. Once baked these fixes will not be very noticeable.
- Use a cutlery fork to crimp the edges of the pastry together. Score 12 portions with a knife but be careful to not score all the way through.
- Brush the pastry with the dairy-free milk.1 tablespoon dairy-free milk
- Bake on the middle oven shelf for 35-40 minutes. When baked the pastry will still be pale but will have light golden parts especially around the edges, and the pastry will be firm. A fan oven will bake the pastry quicker so do keep an eye on it and check it after the 30 minute mark to see how its going.
- Sprinkle sugar over the pie as soon as it is removed from the oven.2 tablespoons granulated sugar
- Leave the pie to cool within the baking pan. Once cool slice through the scored portions completely.If you would like to have a warm piece allow it to cool for about 15 minutes before slicing a piece as the very hot filling needs time to set and cool a little.
Notes
- Nutritional data is provided for guidance only and is not intended to be used as a strict analysis as ingredients vary.
- Store fruit slice, for 3-4 days, within a covered cake container or wrap in kitchen foil and store within a food tub or cake/biscuit tin.
- Fruit slice can be frozen for up to 3 months. Defrost on the counter to room temperature.
- Reheat fruit slice within a warm oven for a few minutes until heated through, or within an air-fryer, or microwave for 60 seconds or so.
- Serve with hot vegan custard, or a scoop of vegan ice-cream, or a drizzle of vegan pouring cream for an extra-special dessert.
- Instead of dried currants, raisins, and sultanas use an already prepared dried fruit mix [those intended for festive fruit cakes/Christmas puddings].
- Instead of mixed spice powder, use ½ teaspoon of cinnamon powder and ½ teaspoon of ginger powder, or 1 teaspoon of pumpkin pie spice mix or apple pie spice mix.
- For a quick fruit slice use shop-bought shortcrust pastry and/or shop-bought mincemeat [the kind intended for festive mince pies].
- Use a vegan margarine, butter or baking spread that copes well with being baked. Don't use lite/light versions or low-fat/diet, etc as these tend to contain too much water. We used Stork baking spread.
- As we are a plant-based family recipe blog all our ingredient suggestions are for vegan-friendly ingredients but of course if you have different dietary requirements you can use your usual baking fat [margarine/butter] and milk.
Nutrition
💬 Comments
We hope you enjoy baking our Scottish Fruit Slice. We would love to know how you got on with the recipe. All feedback is very much appreciated so do pop back and drop us a comment and click the star ratings. Thanks so much, Jacq x
Nancy says
I am so glad to find this recipe. My mother’s grandmother was from Scotland. We have a recipe labeled Scotch grandmother’s fruit cake which we made a Christmas. It has currants, raisins, dates and pecans in the filling. We love it and now know its proper name. Thanks
Jacq says
You're very welcome, Nancy.So happy you found the proper name for your great grandmother's recipe on our website! That's amazing thanks so much for letting us know. Are you from Scotland yourself? Was just wondering. x
Jacqueline says
cant wait to make this
Jacq says
Great! Do let us know how you like it after you bake it. Thanks! Jacq x