“Stuffed Monkey” (not a real monkey!)

"Stuffed Monkey"

“Stuffed Monkey”

You might be a bit worried by the name of this dish, but it’s just a fun name for a dessert made by Jews in England. This recipe is a tribute to a beloved family member, Lilian, and is very much like the one she used to make.  It brings back fond memories of my visits when I would sit with her while she was making it, the conversation would be flowing and the flour would be flying all over the kithchen! The traditional Stuffed Monkey often has candied fruit as the filling. I have changed it to dried fruit and added a bit of orange and lemon zest. It is easy to make and everyone will have a giggle when you tell them its name! It is great to have with a cup of tea or coffee or just as a snack cake. It also freezes well. Have fun!


For Dough:

2 cups flour + 2 Tbls. flour

2 eggs (or ½ cup egg substitute)

1 stick pareve margarine, room temperature

½ tsp. salt

1 tsp. cinnamon

½ cup brown sugar

½ tsp. vanilla

Extra flour for rolling dough

For Filling:

¾ cup dried dark cherries or raisins, coarsely chopped

1 cup toasted nuts, chopped (slivered almonds and pecans work well)

1 ½ Tbls. brown sugar

½ tsp. cinnamon

¼ – ½ tsp. each grated orange and lemon peel

2 Tbls. melted pareve margarine

1 egg, beaten or ¼ cup egg substitute


  1. With a spoon, mix all dough ingredients together in a large bowl; form into a ball and wrap in waxed paper or plastic wrap; chill in fridge for at least 4 hours or several days.
  2. Close to baking time, preheat oven to 350°F; combine all ingredients for filling in a small bowl and set aside. Then take ½ of ball of dough out of refrigerator, leaving other half in fridge to continue chilling. Generously dust a large cutting bowl or surface with flour; then dust a rolling pin. Roll out dough to about ¼” thickness, wrap dough over rolling pin and place on a parchment paper lined cookie sheet that has been sprayed with cooking spray.
  3. Spread filling on first piece of dough, making sure to spread filling almost to edges. Repeat process with second half of dough. Seal edges by pressing down with fingers. Brush top with egg wash (beaten egg with a little water) if desired. Bake for 12-13 minutes. Cool and cut into slices. Enjoy!

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