Eccles Cakes Recipe
Ingredients
| 315 g/12 oz made weight puff pastry | ||
| 60 g/2 oz butter | ||
| 125 g/4 oz soft brown sugar | ||
| 250 g/8 oz currants | ||
| 60 g/2 oz candied peel, chopped | ||
| Ground cinnamon | 1 Teaspoon (FILLING) | |
| Ground nutmeg | 1/2 Teaspoon (FILLING) | |
| Grated rind of 1 orange | ||
| 1 egg white little caster sugar | ||
Directions
Soften the butter, then mix in the rest of the filling ingredients.
Roll out the pastry and cut into rounds about 8 cm/3 1/2 inches diameter.
Put 1 teaspoon of filling in the centre of each round and brush the edges of the pastry with water.
Draw up the pastry to cover the filling and pinch together to seal well.
Turn the parcel over and gently form into a neat, round shape.
Lightly press with the rolling-pin to flatten, but don't roll too thinly (1 cm/1/2 inch deep).
Brush the tops with egg white and sprinkle with caster sugar.
Transfer the cakes to a greased baking-sheet and bake at 220°C/425°F/ Gas Mark 7 for 10 minutes, then reduce the heat to 190°C/375°F/Gas Mark 5 and bake for a further 10 minutes, until golden brown.
Roll out the pastry and cut into rounds about 8 cm/3 1/2 inches diameter.
Put 1 teaspoon of filling in the centre of each round and brush the edges of the pastry with water.
Draw up the pastry to cover the filling and pinch together to seal well.
Turn the parcel over and gently form into a neat, round shape.
Lightly press with the rolling-pin to flatten, but don't roll too thinly (1 cm/1/2 inch deep).
Brush the tops with egg white and sprinkle with caster sugar.
Transfer the cakes to a greased baking-sheet and bake at 220°C/425°F/ Gas Mark 7 for 10 minutes, then reduce the heat to 190°C/375°F/Gas Mark 5 and bake for a further 10 minutes, until golden brown.
Chef
