Eccles cake

Eccles cake

By
From
Encyclopedia of Food and Cookery
Makes
12

These little English pastries, filled with fruit and spices, were once part of the Eccles Wakes. These festival holidays were held 300 years ago in the Lancashire town of Eccles to celebrate the dedication of the local parish church. They can be made using frozen or homemade puff pastry.

Ingredients

Quantity Ingredient
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons mixed glace peel, finely chopped
50g currants
1/4 teaspoon mixed spice
375g frozen puff pastry, thawed
1 egg white, lightly beaten
55g caster sugar

Method

  1. Mix together butter, brown sugar, peel, currants and mixed spice.
  2. Roll out pastry dough thinly and cut into 8 cm rounds. Place a spoonful of fruit mixture in centre of each round. Moisten edges of rounds with water and draw up edges of each round to meet in the centre and completely enclose filling. Press well together and turn over so join is underneath. Roll out lightly until currants just show through dough and cake is approximately 8 mm thick.
  3. Place on greased baking trays and leave in a cool place for 10 minutes. Make 3 slits in top of each cake, then brush with lightly beaten egg white and dredge with caster sugar. Bake in a preheated very hot oven for about 15 minutes or until golden-brown and crisp. Remove from baking tray and cool on a wire rack.
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