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
- 500g flaky pastry
- 25g melted butter
- 50g candied peel
- 100g sugar
- 200g currants
- In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted
- Off the heat, add currants, candied peel, nutmeg and allspice
- On a lightly-floured surface, roll the pastry thinly and cut into rounds of about 0.5cm thickness and 10cm diameter
- Place a small spoonful of filling onto centre of each pastry circle
- Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal
- Turn over, then press gently with a rolling pin to flatten the cakes
- Flatten and snip a V in the top with scissors. Place on a baking tray
- Brush with water and sprinkle with a little extra sugar
- Bake in a hot oven for 20 minutes (220°C) or until lightly browned round the edges
- Place on a wire rack and allow to cool.
- Try not to eat them all at once!