Eccles Cakes Recipe
Eccles Cakes Recipe with Flaky Pastry, Currents, Mixed Peel, Butter & Nutmeg.
INGREDIENTS
1 lb (450g) Flaky Pastry
3 oz (75g) Currants
2 oz (50g) Mixed Peel
1 1/2 oz (40g) Butter
Grated Nutmeg to taste
METHOD
Pre-heat the Oven to 425F (220C). Melt the Butter in a small saucepan on a low heat. Take it off the heat and add the Currents, Mixed Peel & Nutmeg. Coat everything together well with the butter. Allow to cool while doing the next part.
On a lightly floured surface roll the Flaky Pastry out to a thickness of 1/3 of an inch (15mm). Using a cutter or knife cut rounds that are roughly 4 inch wide (100mm). Wet the edges of each one.
Place a generous teaspoon of the mixture in the centre of each one. Bunch up the edges of each one to the middle and pinch to seal. Lightly flour the surface a little more. Turn over each parcel bunched side down on this. Gently roll out and flatten each one until the currants peep through.
Make a shallow slice down the middle of each one. Brush with Water or Milk and sprinkle with Castor Sugar. Bake for 15 - 20 minutes until golden brown. Transfer to a rack to cool.
Based on the Eccles Cakes recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).