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Eccles Cakes

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Ingredients
  Puff pastry 12 Ounce (315 Grams)
For filling
  Butter 2 Ounce (60 Grams)
  Soft brown sugar 4 Ounce (125 Grams)
  Currants 8 Ounce (250 Grams)
  Candied peel 2 Ounce, chopped
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Grated orange rind 2 Tablespoon
For glaze
  Egg whites 1
  Castor sugar 1 Teaspoon (Leveled) (A Little)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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