Fruit Slice (or Fly Cemetary/Fly Graveyard)

[@havingalook2]

Oh that is too funny. I grew up calling them dead fly cookies. LOL They are EXCELLENT. Thank you Geoff

[@geoffsbakingblog]

HI Havingalook. I am glad you think they are excellent.

[@spiderbirdiespiderbidie1807]

Hello Geoff, Î was sitting here perfectly content with my coffee until you made me realize that it was missing a slice of fly pie. It looks just scrumptious. Thanks for sharing.

[@geoffsbakingblog]

Hi Spiderbirdie. I hope I didn't ruin your coffee. LOL.

[@jillymouseful]

Looks delightful ❤ 👏👏☘

[@geoffsbakingblog]

HI Jill. Thanks very much.

[@sunburn1013]

Gosh I remember buying these as a kid. Today is perfect for baking

[@geoffsbakingblog]

HI Sunburn 101. I am glad it brought back memories. I hope you enjoy them if you do make them.

[@brucebowen100]

This looks really good. This is a perfect Autumn treat and your timing is perfect, posting it on Halloween. Thanks.

[@geoffsbakingblog]

Oh yes, I hadn't realised that it was Halloween, until a couple of viewers mentioned it to me. Although Halloween is not really much a a tradition in the UK, Guy Fawkes Night being something fondly remembered from my childhood. But increasingly today's generation like to celebrate Halloween, though this year maybe not so much.

[@wendysavage1294]

These reminded me of squashed fly biscuits (garibaldi) but your fly graveyard sound so much tastier Geoff.

[@geoffsbakingblog]

HI Wendy. I love garibaldi biscuits. They are thinner and chewier that these, but still very tasty.

[@paulclarke267]

a good tutorial well explained thanks love these things thank you

[@geoffsbakingblog]

Hi Paul. Thanks very much. You are most welcome.

[@heatherlinton5057]

Goodness me, I used to have an absolute feast every time my Mum made these black current slices........almost forgotten about this. I last had when Mum made that's been 26 years this month. Thank you for sharing your recipe Geoff👌🏴󠁧󠁢󠁳󠁣󠁴󠁿🇿🇦

[@geoffsbakingblog]

HI Heather. I am glad this brought back some memories. I hope you try the recipe and enjoy the results.

[@kevinkraus4076]

Looks delicious Geoff!!

[@geoffsbakingblog]

Hi Kevin. Thanks much

[@aliencat11]

What a lovely recipe, and i love the name...especially for Halloween! Thank you for the video, abd stsy well!

[@geoffsbakingblog]

Hi Mary. Thanks very much. I hope you stay well too.

[@natsousa]

It look really delicious. Hello from Brazil!

[@geoffsbakingblog]

Hi Natalia Silva. Thanks very much. I hope you are keeping safe in Brazil.

[@natsousa]

@@geoffsbakingblog congratulations for your channel!

[@geoffsbakingblog]

@@natsousa Thanks very much.

[@lindahalford1691]

These are super. Just made them again to use up some homemade mincemeat. Didn't put any butter in fruit, just some mixed spice. It's your pastry recipe that makes them so delicious.Happy days Geoff thanks xx

[@geoffsbakingblog]

Hi Linda. That's great. I am glad you enjoy the recipe, particularly the pastry. The mincemeat would be wet enough not to need the butter added.

[@Equinoxious342]

Fly Pie !

[@EvolvedJewel]

Yum!! Happy Halloween 🎃

[@geoffsbakingblog]

Hi Chloe. Thanks very much. Happy Halloween to you too.

[@EvolvedJewel]

@@geoffsbakingblog I love your channel so much! I really want to make these. You have some of the best food videos!!

[@geoffsbakingblog]

@@EvolvedJewel I am so glad you enjoy them.

[@maritakperu]

Watching you in my 'third tea time round' and enjoying this lovely recipe a 'to do xmas dessert', Many xnks for sharing from Lima, Peru.

[@geoffsbakingblog]

Hi MaritakPeru. I am glad you are enjoying the video and hope you do make some for Christmas.

[@ES-uy4gh]

Excellent, I was looking for a recipe for squashed fly slice for my parents. They like it with icing on the top instead of pastry, kind of like a tart. Thank's Geoff.

[@geoffsbakingblog]

Hi Elise. You're very welcome. I hope your parents enjoy it.

[@raymondgimay4642]

Another lovely recipe Geoff. Loved this when I was living in Scotland and have never had or made it for a long time.Another must bake. Thanking you for the recipe. Blessings Pat

[@geoffsbakingblog]

Hi Pat. Oh yes, you must make it and enjoy it. It will bring back memories, I am sure.

[@raymondgimay4642]

@@geoffsbakingblog I will Geoff and have it for dessert with like you said custard. So yummy.

[@geoffsbakingblog]

@@raymondgimay4642 Yes, so lovely with custard.

[@NothingMatterz]

You’ve essentially made a giant, what we call in the USA, “Pop Tart.” A giant luxurious “fly” pop tart.

[@geoffsbakingblog]

HI J Fennell. I can see what you mean though these are not toasted/heated before being eaten, once they are baked. They are probably not as sweet either.

[@NothingMatterz]

@@geoffsbakingblog In the USA everything is loaded with high fructose corn syrup. I believe in the UK (I may be wrong) there have been bans on high fructose corn syrup. I went to a supermarket in Korea with a woman from Coventry. She freaked out when she saw Lucky Charms. She was ecstatic, telling me that the UK banned a lot of breakfast cereals/breakfast products from the US because of the high amounts of sugar. When I was in the UK I was pleased to see the focus with breakfast was more on protein, not on sugar, as we do in the US.

[@geoffsbakingblog]

@@NothingMatterz I think a lot of people in the UK eat cereals for breakast, though these days manufacturers are reducing the amount of sugar in them. My own breakfast, which is quite boring, is usually porridge with coconut & almond milk and a little bit of artificial sweetner. Occasionally it is poached eggs of toast. Soft drinks in the UK have to keep the amount of sugar below a certain level or a tax is levied on them. We have a sugary drinks/sweetened beverage tax in the UK, so cola etc is taxed. If a drink has between 5g and 8g of sugar per 100ml it is taxed at 18 pence per litre, if it has more than 8g per 100ml it is taxed at 24 pence per litre. I don't know if it has reduced consumption of the high sugar drink, or just filled the government coffers.

[@NothingMatterz]

@@geoffsbakingblog Regulation is not my forte. But I do think it's necessary regarding what children are consuming on a daily basis.

[@kathrynvenart4526]

Hi Geoff, I remember making this using currants and raisins. X from a Scottish watcher. Yours gives us little bit of xmas flavour.

[@geoffsbakingblog]

Hi Kathryn. Yes they are very good as a treat for Christmas.

[@carolcurtis1573]

It’s always covered in caster sugar and put on when it’s still hot

[@hilarykenny8058]

Lovely recipes Geoff x

[@geoffsbakingblog]

Hi Hilary. Thanks very much.

[@jarlathbyrne3146]

Looks delicious Geoff! Great presentation Thanks. Just thinking of Mince Pie filling? Love all your videos, you’re so well organised. Enjoy the Halloween. Jarlath

[@geoffsbakingblog]

Hhi Jarlath. Thanks very much. This is similar to mince pies really, except that the mixture is drier and doesn't have chopped mixed peel. I am glad you like the videos.

[@daysioc]

Looks delicious 😋

[@geoffsbakingblog]

Hi Daysioc. Thanks very much.

[@soumayah75]

Delicious ! Thank you

[@geoffsbakingblog]

Hi Danah75. Thanks, you are very welcome.

[@karenkimberley241]

Great timing Geoff my hubby loves these and I was looking for a recipe I’ll let you know how they turn out 😊

[@geoffsbakingblog]

Hi Karen. That's great. I look forward to you telling me what you think/

[@henriettahenson]

Just touching base GEOFF have not been watching... As my mother passed away 3 days ago.. So not been in the right frame of mind... But this came up and it made me smile because she made it a lot for DAD who loved it... But me @my sister would not eat it because HE called it squashed FLY PIE.... anyway thanks GEOFF 😪..

[@geoffsbakingblog]

Hi Henrietta. I am so sorry for your loss. I was only saying to my sister Margaret, the one in Canada, that you hadn't posted a message for a while. But, of course, I can fully understand that you have been otherwise occupied at such a sad time. I am glad that at least as this brought back some memories. I do offer my most sincere condolences to you and your family.

[@magsyt519]

Henrietta, Geoffrey just told me your sad news. I join him in expressing my condolences. My thoughts are with you and your family, hoping that your shared memories will lift your spirits. Margaret

[@henriettahenson]

@@geoffsbakingblog ❤️😢🌠

[@henriettahenson]

@@magsyt519 thankyou MARGARET... IT'S A BLESSING IN THE END... 🙏🏼BUT DRAINING FOR US TO WATCH..@. YES LOVELY MEMORIES...SHE LOVED BAKING IN HER HAY DAY NOONE MADE FRIUT PIES LIKE MY MUM AND CAKE 🍰🎂😢🙏🏼❤️

[@carolhoward2163]

Hi Geoff this looks delicious 😋 could you tell me where you bought your food processor from please in the video?

[@geoffsbakingblog]

Hi Carol. Thanks. The processor I used is my Braun Multiquick 9 immersion blender. I bought it on Amazon which has a number of different combination of attachments. I have since bought a few more attachments. I have now given away my Kitchen Aid Processor since the Braun is good enough for what I need.

[@janet4862]

Hi Geoff, these would be great to have in the weeks/days leading up to Christmas and I like the fruit combination you have chosen as well. (You gave me the giggles at the end of your video when you said "or fly cemetary" I saw a little twinkle in your eyes 😆 did you want to giggle too? 😉 🌼

[@geoffsbakingblog]

Hi Janet. Yes they would be very good around Christmas time I think. I do recall that the semblance of a smile almost crossed my face towards the end of the video. Not a regular occurrence, LOL.

[@janet4862]

@@geoffsbakingblog ..... 😆 I thought so 😆👍 .... well maybe not often but it was nice see 😊 stay safe, Janet 🌼

[@geoffsbakingblog]

@@janet4862 I hope you keep safe too.

[@janet4862]

@@geoffsbakingblog 🌼thank you 🌼

[@rickh1634]

Fly Pie

[@magsr44]

Can you use mincemeat

[@geoffsbakingblog]

Hi Margaret. I think a think layer of mincemeat would probably be fine.

[@MrRoyalG]

How does this differ from a Garibaldi biscuit?

[@geoffsbakingblog]

Hi Gary. Garibaldi biscuits are much thinner, and with much less fruit inside them. The ratio of fruit to pastry in garibaldis is much less too.

[@oz9680]

Why do they call it that

[@geoffsbakingblog]

Hi O Z , I think it is because currants an look like dead flies.