Eccles Cakes

Have some people coming around, so have been looking for good old British fare.
Eccles cakes it is. This is the authentic recipe I remember, from when I was buying these for lunch at the students union in Manchester…

Also in the link is the history.

Preparation time: 20 minutes
Cooking time: 15 minutes
Pre-heat oven to 220°C

Ingredients:

  • 500g flaky pastry
  • 25g melted butter
  • Nutmeg
  • 50g candied peel
  • 100g sugar
  • 200g currants

Method:

  1. In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted
  2. Off the heat, add currants, candied peel, nutmeg and allspice
  3. On a lightly-floured surface, roll the pastry thinly and cut into rounds of about 0.5cm thickness and 10cm diameter
  4. Place a small spoonful of filling onto centre of each pastry circle
  5. Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal
  6. Turn over, then press gently with a rolling pin to flatten the cakes
  7. Flatten and snip a V in the top with scissors. Place on a baking tray
  8. Brush with water and sprinkle with a little extra sugar
  9. Bake in a hot oven for 20 minutes (220°C) or until lightly browned round the edges
  10. Place on a wire rack and allow to cool.
  11. Try not to eat them all at once!

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